Sweet potato waffles
What was left over yesterday, will be a tasty snack today! This recipe is a fun (plant-based) alternative to the classic potato waffles.
- 200 grams Sweet Potato
- 200 grams of flour
- 80 grams brown sugar (or coconut blossom sugar)
- 1/2 salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda, or bicarbonate of soda
- 1/4 teaspoon (fresh) nutmeg
- 400 ml (Soy) milk
- 1 teaspoon (apple cider) vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons linseed (finely ground)
- 4 tablespoons water
- 2 eggs (if you do not want to use ground linseed as a replacement for the eggs)
Preparation
- Make the plant-based alternative to an egg: a flax egg. Mix the finely ground flaxseed and the water and let it sit for 5 minutes. If you prefer to use an egg, skip this step.
- Peel the sweet potato, cut into cubes and boil for 5 minutes until done and mash.
Preparation
- Combine the flour, sugar, salt, baking powder, bicarbonate of soda and nutmeg in a large bowl.
- Mix the milk, vinegar, vanilla extract and flax egg (or 2 regular eggs). Add this mixture to the dry ingredients and mix again.
- Heat the waffle iron and grease with some oil. Scoop batter into the waffle iron with an ice cream scoop to get equal waffles. Bake in about 3 minutes.
- TIP: Do not open the waffle iron in between, otherwise the waffles will tear open. The waffles become crispier as they cool.
