Crispy on the outside, soft and fluffy on the inside, these gluten free sweet potato waffles will have everyone polishing off this easy vegan breakfast (or brunch!) treat. These eggless sweet potato waffles are easy to make and are delicious!
Turn oven on to "warm" setting or to 200°F (93°C) to keep your finished waffles warm and crispy (full directions for this tip can be found here).
Turn waffle maker on to desired temperature setting. Setting will vary depending on your waffle maker.
Whisk almond milk, coconut oil, vanilla extract, ground flax seeds, and sweet potato together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes.
Whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a large bowl.
Slowly add wet ingredients to the dry ingredients, mix well.
Ladle enough waffle mixture into your waffle maker so the bottom of the waffle maker is filled. Close waffle maker and cook according to your maker's directions. Repeat until all batter has been used.
Notes
Please read all of the helpful tips and FAQ above before making this recipe.
This recipe makes 4 standard sized round waffles.
These waffles freeze very well. Simply cool them after they've been made, cut into quarters, and freeze. When ready, heat in your toaster, oven, or toaster oven.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary when you use different blends. I have never used any other brand of flour to make these waffles (other than Bob's Red Mill, the one with the red label, not the blue, the one you see in that link), so please know that your results may not be the same as mine if ingredients are substituted.
This recipe will NOT work with coconut flour.
Nutrition info is based on 1 of 4 waffles without syrup or any other garnishes. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.