Crispy Sweet Potato Protein Waffles
What better way to start your day than to have Crispy Potato Protein Waffles for breakfast. A strong start to a very productive day!
This delicious recipe is from our friends on Hayl's Kitchen!🇺🇸 Cuisine: American
🏷 Course: Breakfast
🔪 Prep Time: 2 minutes
🍳 Cook Time: 15 minutes
⏲ Total Time: 17 minutes
🍴 Servings: 4 medium round
- 1 cup Mashed Sweet Potato
- ¼ cup Almond Milk, or other
- 2 Eggs
- ⅓ cup Whole Wheat Flour
- ¼ cup Unflavored Protein Powder
- ¼ cup Vanilla Protein Powder, 22g
- 3 tsp Baking Powder, or 1 tsp Baking Soda
- 2 tsp Cinnamon
- ¼ tsp Nutmeg
- Cooking oil spray, for greasing
KITCHEN PRODUCT USED
- Whisk together the mashed sweet potato, milk, and eggs in a bowl.
- Mix the whole wheat flour, unflavored and vanilla protein powder, cinnamon, nutmeg, and baking powder in a large bowl.
- Add the wet mix to the dry and gently fold to combine. Don’t over-mix; the batter will be thick. Some small lumps are okay.
- Grease the waffle iron with cooking spray and scoop out about ⅓ cup batter in the middle; No need to spread it.
- Close and let cook for 3½ minutes.
- Grease and repeat!
TIPS TO MAKE FLUFFY BUT CRISPY SWEET POTATO WAFFLES
- Blend the sweet potato, milk, and eggs in a food processor or blender so they’re completely combined.
- Don’t over-mix the batter, or too much gluten will form because of the whole wheat flour (especially if you use extra flour) and waffles will be dense.
- Grease the waffle iron between each use. If not, the waffles will stick to the iron – this happened to me.
- Scoop out the mixture into the middle of the iron and close. The batter will spread.
- Do not use too much batter – it will spread and rise a lot and will over-flow the iron or stick to the edges.
- Let it cook for exactly 3½ minutes. Too soon and they will stick to the iron on both sides.