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!

INGREDIENTS

• 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

• Zulay Kitchen Silicone Utensils Set with Authentic Natural Acacia Hardwood Handles

INSTRUCTIONS

1. Whisk together the mashed sweet potato, milk, and eggs in a bowl.
2. Mix the whole wheat flour, unflavored and vanilla protein powder, cinnamon, nutmeg, and baking powder in a large bowl.
3. 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.
4. Grease the waffle iron with cooking spray and scoop out about ⅓ cup batter in the middle; No need to spread it.
5. Close and let cook for 3½ minutes.
6. 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.