Paleo Sweet Potato Blender Waffles
A healthy and nutritious breakfast, Paleo Sweet Potato Blender Waffles are easy and delicious. These waffles are Paleo-friendly, thick, and crispy with a hint of cinnamon.
I’ve done polls on Instagram, and it never fails, waffles beat out pancakes every time! I’ll always have a special place in my heart for my Dad’s famous pancakes; my favorite breakfast from childhood. But I am a die-hard waffle fan now. Waffles are almost like pancakes, only they have perfect little maple syrup ‘holders’ from all the crevices!
My Paleo Sweet Potato Blender Waffles are a great new breakfast recipe. They’re healthy and nutritious and by tossing all the ingredients into a high-speed blender, these waffles are simple and easy! Only 5 minutes to whip together!
WHAT’S IN THE WAFFLES?
Sweet potatoes
Cassava flour
Avocado oil
Dairy-free milk
Baking soda
Baking powder
Ground cinnamon
Apple cider vinegar
Sea salt
HOW TO MAKE THEM:
Turn your waffle iron on and spray with a non-stick cooking spray. Let heat up.
In a high-speed blender, add the cooked sweet potato, cassava flour, avocado oil, dairy-free milk, baking soda, baking powder, ground cinnamon, apple cider vinegar, and sea salt. Place the lid on the blender and blend on low to 30 seconds. Scrape the sides of the blender with a spatula as needed.
Remove the blender from the base and remove the lid and the blade. Scoop out enough batter for the waffle iron (amount will vary depending on the type of waffle iron). Close the waffle iron and let cook. Once the waffle is done cooking, remove from the iron. Continue the process until all waffle batter is used.
My waffle iron will make 3 batches (4 small waffle squares per batch) with this recipe.
WAFFLE TOPPINGS:
So many options for waffle toppings!! Where to even start! Here are a few of our family favorites:
Dairy-free butter
Maple syrup
Peanut Butter
Jelly
Fresh fruit
Canned coconut milk as a ‘whipped cream’
- 1/2 cup cooked sweet potatoes
- 2 cups Cassava flour
- 1/4 cup avocado oil
- 1 3/4 cups dairy-free milk
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- 1 tsp apple cider vinegar
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Turn your waffle iron on and spray with non-stick cooking spray. Let heat up.
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In a high-speed blender, add the cooked sweet potato, cassava flour, avocado oil, dairy-free milk, baking soda, baking powder, ground cinnamon, apple cider vinegar, and sea salt. Place the lid on the blender and blend on low for 30 seconds. Scrape the sides of the blender, and blend again for 10-15 seconds or until all batter is mixed together.
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Remove the blender from the base and remove the lid and blade. Scoop out enough waffle batter to fill your waffle iron (amount will vary depending on the type of waffle iron you have.) Close the lid of the waffle iron and let cook. Once the waffle is done cooking, remove from the iron. Continue this process until all waffle batter is used up.
Store leftovers in a covered container/baggie in the fridge for up to 5 days.
Freezer-friendly. Let waffles cool completely, place in a freezer-friendly bag/container, and freeze in the freezer. Will last for up to 3 months.
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