Leftover Sweet Potato Waffles
Use up leftover sweet potatoes while adding nutrition, these waffles are sure to be a family favorite breakfast, or dinner!
- 1 c flour
- ½ c almond flour
- 1½ c rolled oats (or ground into oat flour)
- 1 T baking powder
- 1 t baking soda
- 2 t cinnamon
- ¼ t nutmeg
- 1/2 t salt
- 1 to 1½ c leftover mashed sweet potato or pumpkin
- 1 mashed banana
- 2 eggs
- 1 to 1½ c milk (depending on how thick your sweet potato is, start with 1 cup)
- ½ c plain yogurt
- 4 T butter melted
- 2 T maple syrup
In a large bowl, whisk all dry ingredients.
Add all other ingredients and whisk until combined.
Cook in waffle maker and serve with butter and real maple syrup.
To freeze extras, lay hot waffles on a sheet pan and let sit in freezer for an hour, then cut into quarters and transfer to a freezer bag or airtight container.
Reheat in the toaster.