Sweet potato and pecan waffles for a delicious breakfast

Ingredients for Sweet potato and pecan waffles

• 1 medium sweet potato, baked until tender, skin removed, mashed

• 120 g rolled oats

• 240 ml unsweetened almond, coconut, or cashew milk

• 2 eggs or egg replacer equivalent

• 45 g unsweetened almond butter

• 15 g flax meal

• 10 g baking powder

• 5 ml pure vanilla extract

• 5 g ground cinnamon

• zest of 1 medium clementine

• pinch of ground cardamom

• pinch of ground nutmeg

• 60 g chopped pecans, plus more for topping

• olive oil cooking spray

• maple syrup, for serving (optional)

How to make Sweet potato and pecan waffles

1. Combine all the ingredients, except for the pecans, in a blender or food processor. Blend until relatively smooth, allowing for some lumps if necessary.

2. Fold in the pecans.

3. Preheat a waffle iron to medium heat and lightly grease it with oil or butter.

4. Pour approximately 180 ml of the batter into the centre of the waffle iron.

5. Close the waffle iron and cook until the waffle is golden brown and the edges are slightly crisp, about 3–4 minutes.

6. Flip the waffle and cook the other side until golden brown.

7. Serve warm, topped with additional pecans and a drizzle of maple syrup, if desired.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.