A gluten-free, dairy-free diet is something that some people choose, and some people have thrust upon them due to health issues. For my family it has been the latter, and what a challenge it has been to adjust to going without some of our favorite foods! So discovering a tasty gluten-free, vegan recipe for waffles (that my kids actually love) felt like such a huge success. On top of that, it’s so easy to throw together in the blender, and they are freezer-friendly too!
How to Make Sweet Potato Waffles
To make sweet potato waffles, start by combining your dry ingredients. Add your rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger to your blender and pulse until you have a flour-like texture. I’ve found that you really need a high powered blender to get that fine texture, so you may still have some chunks if you have a lower end machine. You can always try blending for longer, although I personally only saw mild success going that route. Once your dry ingredients are combined, remove to a bowl and set aside. They will smell absolutely HEAVENLY!
Then, add your milk, vanilla, sweet potatoes, oil, and water to the blender. For vegan, chooose a plant-based milk. Pulse until the mixture is nice and smooth, then add about half of your dry ingredients to the wet ingredients until combined. Then add the last portion of the dry ingredients and pulse again until combined.
Once your batter is thoroughly combined, go ahead and start pouring into your waffle maker. Each appliance will vary, but mine works best to cook for about 4-5 minutes at a time before removing to serve.
Can I Use Frozen Sweet Potatoes in this Recipe?
When I tested this recipe, I decided to go the easy route and use frozen sweet potato chunks. While you CAN dump them frozen into the blender, I recommend warming them up in the oven or microwave first for a smoother texture. If you use fresh sweet potatoes in this recipe, cook until fork tender, cool,and blend into a pureé.
How to Freeze Sweet Potato Waffles
These waffles are my favorite to make for freezing. Once cooled to room temperature, I place them in a single layer on a cookie sheet and pop in our deep freezer for about an hour. Once frozen, transfer from the baking sheet to a freezer-safe storage container or freezer bag and voila! They are now ready to reheat in the toaster at a moments notice!
If you love homemade, hearty breakfasts, try one of these recipes:
- Toffee Nut Scones
- Cinnamon Swirl Loaf Bread
- Avocado & Egg Breakfast Sandwich
- Banana Oatmeal Breakfast Muffins
- 20 Easy Mug Breakfast Recipes
Sweet Potato Waffles
- Blender or Food Processor
- Waffle Maker
- 2 cups old-fashioned gluten free rolled oats
- 2 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1 1/4 cup milk of choice I used almond milk
- 2 cups sweet potato pureé
- 1 tsp vanilla
- 1/3 cup water
- 2 tsp avocado oil
- Add your oats, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger to the blender or food processor. Pureé until you achieve a flour-like texture. Remove to a bowl and set aside.
- Now add your wet ingredients to the blender. Milk, sweet potato pureé, vanilla, water, and oil. Pureé until smooth.
- Add half of your dry mixture to the blender and pureé until smooth. Add the remaining dry ingredients and blend until smooth.
- Pour into your waffle maker and cook for 4-5 minutes each until done. Serve immediately or let cool and then freeze.
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.