Sweet Potato Flax Waffles

Make these Sweet Potato Flax Waffles for a delicious weekend breakfast, and freeze for later to enjoy during a busy week.  

several sweet potato waffles on a plate with sliced bananas

I go through phases where my waffle iron is always being used daily but then sits there collecting dust. I think it’s because sometimes I get sick of cleaning it. You have to get into all the nooks and crannies to make sure you don’t miss anything.

I used to get SO excited when we would stay at a hotel that had a continental breakfast and we could make Belgium waffles for breakfast. It was always an extra little treat!

two sweet potato flax waffles with sliced bananas and walnuts on a small white plate

Are Potato Waffles Healthy?

Yes! These waffles are packed with nutrition. These sweet potatoes are filled with vitamins, minerals, and antioxidants. Using the ground flax takes place of having to add flour. Flax seeds are a great source of fiber and are high in omega 3 fatty acids. Oats are another good source of fiber and have some protein as well.

This waffle recipe is balanced to help with blood sugar spikes and will keep you fuller for longer, especially when compared to other conventional breakfast foods.

sweet potato waffles on a fork resting on a plate

Sweet Potato Waffle Ingredients

  • sweet potato puree
  • old-fashioned oats
  • ground flax (I used Manitoba Milling Co.)
  • milk
  • eggs
  • cinnamon
  • baking powder
  • salt
  • cooking spray
  • toppings: sliced banana, walnuts, maple syrup (optional)

How to Make Waffles Using Sweet Potatoes

To make the sweet potato waffle base, you need to bake the sweet potatoes first. Once they are done, scoop out the flesh and add it to a blender or food processor.

Add the remaining ingredients to the blender and pulse until it’s smooth. Allow the waffle batter to sit for about 10 minutes.

Spray your waffle iron with cooking spray and heat to medium-high.

Pour 1/3 of the batter at a time to make each sweet potato waffle. Cook 3-4 minutes or until the desired consistency is reached.

Serve with your favorite toppings for a healthy and nutritious breakfast.

three sweet potato waffles on a plate with bananas and walnuts

Waffle Topping Ideas

  • Fresh fruit – bananas, apples, berries, melon
  • Greek yogurt
  • Nut Butter – peanut butter, almond butter
  • Seeds
  • Honey or maple syrup

Can You Make Sweet Potato Waffles Vegan?

I haven’t tested this version, but if you experiment you could swap the poultry eggs for flax eggs. Then cut down on the amount of additional flax. You would also want to use a plant-based milk as well.

Are These Waffles Gluten Free?

They are as long as you choose a gluten free brand of oats, like Quaker or Bob’s Red Mill.

Tips for Making

  • I used Manitoba Milling Co. finely milled flaxseed, which is almost like the consistency of flour. If using coarse ground flax, more liquid may be needed. 
  • To store you can reheat them in a toaster. They also freeze really well too which is great for meal prepping.
  • Make sure you cook the sweet potatoes until they are tender before adding them to the blender.
  • Preheating the waffle iron first helps to give a crispy outside.
  • This batter can easily be used for pancakes as well.

Team Waffle or Team Pancake?

I’ve mentioned before that I used to be a waffle person over pancake person, only because I used to be terrible at flipping them. I think my skills have improved though.
Waffle pros: They freeze and reheat better than pancakes (in my opinion).
Waffle cons: You only can really make one at a time, whereas with a large enough pan, you can easily make a few pancakes at a time.

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sweet potato waffles on a white plate with bananas and walnuts

Sweet Potato Flax Waffles

  • Author: Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: makes 8 waffles 1x
  • Category: breakfast, waffles

Description

Make these Sweet Potato Flax Waffles for a delicious weekend breakfast, and freeze for later to enjoy during a busy week.


Ingredients

Scale
  • 3/4 cup sweet potato puree (about 1 medium sweet potato – baked and flesh scooped out)
  • 1/2 cup old-fashioned oats
  • 1/2 cup ground flax (I used Manitoba Milling Co.)
  • 1 cup milk
  • 2 eggs
  • 1 tablespoon cinnamon
  • 1/4 teaspoon baking powder
  • pinch of salt
  • cooking spray
  • toppings: sliced banana, walnuts, maple syrup (optional)

Instructions

  1. Add all ingredients to a blender and blend until smooth. Let batter sit for 10 minutes.
  2. Preheat waffle iron to medium-high heat. Spray with cooking spray.
  3. Pour 1/3 cup of batter into waffle iron. Cook until desired consistency (about 3-4 minutes per side).
  4. Top waffles with sliced bananas, walnuts, and syrup, if desired.

Notes

To make sweet potato puree: Score a sweet potato with a paring knife. Wrap in tin foil and bake until soft. When cool enough to handle, scoop out the flesh and puree.

Meal Prep: Make a batch of these waffles ahead of time. They freeze well. Just pop them in the toaster to warm up.

I used Manitoba Milling Co. finely milled flax seed, which is almost like the consistency of flour. If using coarse ground flax, more liquid may be needed. 

Keywords: waffles, breakfast, sweet potato, grain free, gluten free

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Disclosure: This recipe was submitted to for a recipe contest and eligible to win prizes. I was not compensated for my time.  

Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com

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Sweet Potato Flax Waffles via Chef Julie Harrington, RD @ChefJulie_RD Make these Sweet Potato Flax Waffles for a delicious weekend breakfast, and freeze for later to enjoy during a busy week.  #sweetpotato #waffles #breakfast #brunch #flax #flaxseed #freezerfriendly

Lemon Poppy Seed Pancakes with a Blueberry Chia Sauce

I get excited for every first of the month when I get to check in with Recipe ReDux to see the month’s recipe challenge. Each month Recipe ReDux-ers get challenged to create something new in the kitchen based on the monthly theme. I like that it gives me a little boost to think outside of the box.Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenI am all about weekend brunches lately. When I have a weekend day off, I treasure the mornings that I get to sleep in and leisurely make breakfast as I catch up on my shows.

Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenI don’t know about you, but making pancakes during the week will never happen. I rely on my overnight oats or smoothie recipes to get me out the door on time. Brunch on the weekend is a treat!
Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenBelieve it or not, I used to not like pancakes. Weird, right? My bf went through a pancake phase and he would make them a couple times a week. He makes his pancakes with chocolate chips, so naturally I had to steal a few bites. He must be the pancake master, because I was hooked.
Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenThis past Sunday morning, was the perfect time to incorporate this month’s Recipe ReDux theme to “spring clean” and go through your pantry, cupboards, freezer, or fridge to see what ‘treasures’ you can find to give it a little extra attention.
Lemon Poppy Seed Pancakes with a Blueberry Sauce via RDelicious KitchenThere has been this little jar of poppy seeds sitting in my pantry for awhile now. I think I bought them with the intent to make lemon poppy seed muffins. Instead of muffins, we spruced up our Sunday pancakes, to make lemon poppy seed pancakes. Topped with a blueberry chia sauce, these pancakes will definitely made again in the near future.

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lemon poppyseed pancakes with blueberry jam

Lemon Poppy Seed Pancakes with a Blueberry Chia Sauce

  • Author: Julie @ RDelicious Kitchen

Ingredients

Scale
  • For the pancakes:
  • 1 1/4 cup oat flour
  • 3 tbsp coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 heaping tbsp poppy seeds
  • 1 cup low-fat cottage cheese
  • 3 egg whites
  • 1/2 fresh lemon juice
  • 2 tsp (about 1 lemon) lemon zest
  • Blueberry sauce:
  • recipe adapted from Cooking LSL via Healthy Aperture
  • 1 (12 oz) bag frozen blueberries
  • 1 lemon, juiced and zested
  • 1/4 cup water
  • 1/4 cup chia seeds

Instructions

  1. For the Pancakes:
  2. In a large bowl, whisk together oat flour, coconut sugar, baking powder, baking soda, salt and poppy seeds. Set aside.
  3. In a blender, combine the cottage cheese, egg whites, lemon juice, lemon zest, and oil. Blend until smooth.
  4. Fold wet ingredients into dry ingredients. Batter will be thick.
  5. Spray a nonstick skillet with cooking oil and heat over medium. Drop ⅓ cup of the batter onto the well-heated pan and cook until set on one side (about 3-4 minutes) and then flip to cook on the other side (about 2-3 more minutes).
  6. Respray the pan and reduce heat to medium-low to cook the remaining pancakes.
  7. Top pancakes with blueberry sauce.
  8. For the Sauce:
  9. In a small pot over low-medium heat, add the frozen blueberries, lemon juice, lemon zest, and water.
  10. Let simmer for about 5 minutes. Mash blueberries with the back of a fork.
  11. Remove from heat and stir in chia seeds. Sauce will thicken as it cools.

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Gluten Free Vegetable Quiche

Use leftover vegetables to create a beautiful gluten free quiche, using a non-traditional pie crust recipe for a buttery and flaky crust. 

It’s that time of the month again.. Recipe ReDux time!
Gluten Free Vegetable Quiche via RDelicious Kitchen @rdkitchen
This month, Recipe ReDux-ers were challenged to “cook once, eat twice”.

Two for One

We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.

I am a huge fan of leftovers and using them to create a new dish. This recipe theme came at the right time, because I had some leftover vegetables in my fridge.
GF vegetable quiche 3
Dinner at my house you will most likely see vegetables on my plate. I always like to make a big batch and use the leftovers as part as my lunch for the next day. In my fridge, I had some leftover steamed broccoli and sautéed peppers & onions from this past week’s dinners.

During the week, I tend to rely on my overnight oats or smoothies on-the-go, but on the weekend I take more time in the morning to prepare more of  a brunch-style breakfast.
Gluten Free Vegetable Quiche via RDelicious Kitchen @rdkitchen
Of course, you can create this quiche with your favorite vegetable and cheese combination.

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Gluten free vegetable quiche on a board

Gluten Free Vegetable Quiche

  • Author: Julie @ RDelicious Kitchen

Ingredients

Scale
  • For Quiche
  • 5 eggs
  • 1/2 cup low-fat milk
  • 1 cup cheddar cheese, shredded
  • 1 cups cooked vegetables (any variety that you like), chopped
  • For the crust
  • 1/2 cup unsalted butter
  • 1/4 cup + 1 tbsp water
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1½ tbsp canola oil
  • 1½ cups Bob’s Red Mill Gluten Free 1 to 1 baking flour

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place butter, water, brown sugar, salt, and canola oil in a microwave safe bowl. Microwave for 1-2 minutes until butter mixture has fully melted.
  3. Stir in the gluten free flour. Press into the bottom of a shallow pie shell. (the crust dough will still be wet.) With a fork poke a few holes at the bottom of the crust. Bake in the oven for 15 minutes.
  4. While the crust is cooking, chop up cooked vegetables* and grate cheese*. In a medium size bowl, whisk together the eggs and milk.
  5. When the crust is ready, add the vegetables in an even layer. Pour the eggs over the vegetables and sprinkle cheese on top.
  6. Bake in the oven for about 30 minutes, until eggs are cooked through and cheese is golden brown on top.
  7. Let cool for about 10 minutes before slicing. Enjoy!
  8. * = See notes

Notes

For this recipe the cooked vegetables I used were broccoli, onion, and yellow bell pepper.
The cheddar cheese used was Cabot Artisan Reserve cheddar cheese.

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