Fluffy, golden, and deliciously crispy! These spiced sweet potato waffles are the perfect cozy breakfast or brunch. Vegan and grain-free!
It’s officially fall. Officially time for all the cozy beige foods. Officially time for pumpkin spice sprinkled on everything and nothing but pumpkin and apple recipes. But can we pause the pumpkin for just a moment to appreciate another marvelous orange ingredient: sweet potato!
These crispy sweet potato waffles are made without eggs or grains, and heavily loaded with warm spices like cinnamon, ginger, and nutmeg. Lightly sweetened with maple syrup and ready to be topped with fruit or syrup or any favorite toppings. And if you must know, yes they do work with pumpkin too.
Sweet Potato Waffle Ingredients
- Sweet potato, baked and well mashed
- Coconut oil or use a runny nut/seed butter to make them oil free.
- Almond milk or non-dairy milk of choice
- Maple syrup to sweeten, or you can skip it and just add syrup on top
- Vanilla extract
- Spices: cinnamon, nutmeg, and ginger (you can just use cinnamon, but personally I find the combo much richer)
- Baking powder and salt
- Coconut flour and tapioca flour in equal parts, this combo is the perfect balance for binding but also a fluffy defined crumb
I’ve also made these waffles with Purely Elizabeth’s grain-free pancake mix [affiliate link] and it works beautifully. So if you are looking for a simpler option, I included instructions for that in the recipe notes as well.
Sweet Potato Waffles Step-By-Step
More Waffle Recipes To Try
Grain-Free Sweet Potato Waffles
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 waffles 1x
- Category: breakfast
- Method: baked
- Cuisine: american
Description
Fluffy, golden, and deliciously crispy! These spiced sweet potato waffles are the perfect cozy breakfast or brunch. Vegan and grain-free!
Ingredients
- 1/3 cup (70g) sweet potato, baked and mashed
- 1/3 cup (80g) almond milk
- 1/4 cup (50g) coconut oil
- 1 tbsp (20g) maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1/4 cup (30g) tapioca flour
- 1/4 cup (25g) coconut flour
Instructions
- Bake and mash one small sweet potato.
- Whisk the sweet potato with almond milk, coconut oil, maple syrup, and vanilla.
- Add the flours, baking powder, salt, and spices. Stir to combine.
- Cook in a preheated non-stick waffle iron until golden and crispy (makes 6).
- Top with fruit, nuts, maple syrup, etc. Enjoy!
Notes
Originally made with Purely Elizabeth grain-free pancake mix, which I love! To use that instead: swap 1 cup mix for the flours, increase almond milk to 1/2 cup and omit the salt, maple syrup, and baking powder.
Nutrition
- Serving Size: 2 waffles
- Calories: 440
- Sugar: 11g
- Sodium: 224mg
- Fat: 29g
- Saturated Fat: 23g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 4g
Keywords: vegan, gluten free, paleo, fall, cinnamon, spiced, egg free, healthy, easy, brunch, dairy free
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Just made this and was hoping for a soft texture. I did love how crispy it was but felt like it was a bit too chewy from the tapioca starch.
Good to know Kate, sorry you didn’t love the texture. You can play with the ratio a bit, more coconut flour less tapioca!
Hi Kate, I haven’t made this yet but I understand issues with tapioca starch. I started to think it was the tapioca starch in Australia was different and I really started to dislike it!! When I have had problems in the past I usually half it and use potato starch for the other half. Sometimes I replaced all of it with potato starch. For me the potato starch keeps it soft, some may think it would be crumbly but I prefer that!!
Thanks for the tips Tina😊