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  • TheHealthyFoodiee

Buckwheat Sweet Potato Waffles

I have been wanting to switch things up for breakfast as I find myself sticking with the same options every day which usually consist of overnight oats or smoothies. Lately I have been feeling like a more savoury breakfast! So I experimented with my new buckwheat flour and came up with these savoury sprouted buckwheat sweet potato waffles. Sprouted buckwheat flour is easier on the stomach for digestion and is a great gluten free flour option! It is great for baking, and for making waffles and pancakes!



These waffles are definitely my new favourite breakfast go-to! My trick is I make a large batch of waffles and I freeze the leftovers. I place the leftover waffles individually in ziplock bags and then I freeze them for later! When I pull out the waffles from the freezer I let them thaw and then I stick them in the toaster! This is the perfect way to make the waffles fresh and crispy!


I then love to top them with avocado slices and fried eggs with green onions and everything bagel seasoning. Another one of my favourite toppings is bruschetta mix with avocado, salt, pepper, balsamic glaze and parmesan cheese.



When making waffles it is very important to put enough oil on the waffle iron to prevent the waffles from sticking. To keep the waffles fresh and hot, I always turn on the oven when I start making the waffles and then place the cooked waffles in the oven to keep hot until all of the waffles have been cooked. Keeping the oven on higher heat will keep them hot and crispy.



Buckwheat Sweet Potato Waffles - Recipe

Prep Time: 20 minutes

Cook Time: 3-4 minutes (per waffle)

Yields: 9-10 small waffles


Ingredients

2 cups steamed sweet potato 2 cups sprouted buckwheat flour

2 eggs

3/4 plain Greek yogurt

1 + 1/3 cup milk

1 tsp salt

2 tsp baking powder

1/3 tsp black pepper

1/4 cup chopped green onions

1/4 cup fresh basil

Directions

1. Peel 1 large sweet potato and dice into small cubes.

2. Place in double boiler and steam for 15 minutes. Let cool for 5 minutes.

3. Place cooked sweet potato in the blender with all other ingredients. Blend for 1-2 minutes until smooth.

4. Preheat waffle iron. Once hot, brush with avocado oil and place approximately 1/2-1 cup of batter on waffle iron (depends on how big you want them).

5. Cook for 3-4 minutes until golden brown.

6. Repeat until all batter is cooked (make sure to oil waffle maker each time to prevent sticking).

7. Keep waffles in oven to keep warm until all waffles are made.

8. Top with desired toppings, serve and enjoy!

Enjoy!


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