Name: Cinnamon-Oat Waffles with Sweet Potato “Butter”
Total time: 25 min
Ingredients: 1 (8-ounce) sweet potato, peeled and cut into 1-inch dice (1 ½ cup); ¼ cup pure maple syrup; 2 tablespoons unsweetened, unflavored plant milk; 1 teaspoon tahini; 1 teaspoon pure vanilla extract; 2 pinches of ground cinnamon; 1 pinch of salt (optional); ¾ cup unsweetened, unflavored plant milk; ¼ cup unsweetened applesauce; ¼ cup aquafaba; 1 tablespoon apple cider vinegar; 1 ½ cups rolled oats; ½ cup unbleached all-purpose flour; ¼ cup pure cane sugar; 1 ½ teaspoon baking powder; ½ teaspoon sea salt; ¼ teaspoon ground cinnamon; Fresh berries, for serving

Ready In: 25 minutes
Makes 4 waffles
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These vegan waffles have a wonderful taste and texture, thanks to aquafaba. Though the waffles have a nice crunch and are lightly sweet, you can use vanilla-flavored plant milk if you’re looking for extra sweetness.

Aquafaba is the thick liquid that comes from soaking or cooking beans or legumes—it’s the liquid you see when you open a can of chickpeas. Aquafaba is often used in vegan baked goods as an egg substitute, as its texture and composition of starches and protein make it useful for thickening, binding, emulsifying, and foaming.

You can use the liquid from canned or boxed chickpeas or other beans, or make your own.

By Darshana Thacker Wendel, Jun 27, 2017

Ingredients

For the sweet potato "butter"

1 (8-ounce) sweet potato, peeled and cut into 1-inch dice (1 ½ cup)
¼ cup pure maple syrup
2 tablespoons unsweetened, unflavored plant milk
1 teaspoon tahini
1 teaspoon pure vanilla extract
2 pinches of ground cinnamon
1 pinch of salt (optional)

For the waffles

¾ cup unsweetened, unflavored plant milk
¼ cup unsweetened applesauce
¼ cup aquafaba
1 tablespoon apple cider vinegar
1 ½ cups rolled oats
½ cup unbleached all-purpose flour
¼ cup pure cane sugar
1 ½ teaspoon baking powder
½ teaspoon sea salt
¼ teaspoon ground cinnamon
Fresh berries, for serving

Instructions

To make the Sweet Potato Butter, place a steamer basket in a large pot with about 2 inches of water. Cover and bring to a boil over medium-high heat. Add the potatoes, cover, and steam for about 10 minutes, until very tender when pierced with the tip of a sharp knife. Remove from the heat and transfer to a bowl to let cool.
Transfer the potatoes to a food processor. Add the maple syrup, plant milk, tahini, vanilla, cinnamon, and salt (if using). Puree until smooth. Chill in the refrigerator until ready to serve.
To make the waffles, combine the plant milk, applesauce, aquafaba, and vinegar in a bowl. Stir to combine.
Combine the oats, flour, sugar, baking powder, salt, and cinnamon in a food processor. Pulse until a coarse meal forms.
Add the wet ingredients into the dry ingredients and mix well. Let the batter stand for 5 minutes.
Heat the waffle iron according to the manual instructions.
Add ½ cup of batter to each mold in the waffle iron. Cook for 5 to 7 minutes. Using a wooden chopstick or a silicone spoon, remove the waffle from the iron. Let cool for a moment.
Serve warm with the Sweet Potato "Butter".
For best results, use a waffle iron with a nonstick surface. If the waffles get soft, reheat in a toaster or oven at 350˚F for 10 minutes, until crispy. If you don’t want to make the sweet potato spread, serve with maple syrup and fresh fruits.

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Bethany11 months ago

I just made the waffles without the sweet potato butter. I used some leftover canned pumpkin instead of applesauce, and it turned out really well. They are hearty and very filling.

Michelle11 months ago

These waffles were good but not great. They are very dense. I like my waffles more on the crisp and light side. I used whole wheat flour instead of all purpose. I also used my blender for the dry ingredients and it worked out fine. The real star is the sweet potato topping. I added sliced bananas and it was yummy!

LDundee2 years ago

Some of the best waffles I have ever had! I added a 2 tablespoons of chia seeds for extra nutrition. Definitely going to be a staple in my house!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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