I warn you to be careful when these babies are cooking, because the whole house will smell delicious. And before you know it, your kitchen will be full of hungry mouths begging for some breakfast! I love chocolate and cinnamon together, and the addition of moist and nutritious sweet potato makes these waffles a great start to the day. My absolute favorite part, though, is that they toast perfectly straight from the freezer. You don’t have to thaw them first. Who needs an Eggo? Not this Paleo family!
DRY INGREDIENTS
1 cup almond flour
¼ cup coconut flour, sifted
3 TBSP arrowroot starch
¼ cup cocoa powder
½ tsp baking powder
1½ tsp cinnamon
WET INGREDIENTS
4 eggs
½ cup mashed cooked sweet potato
2 tsp pure vanilla extract
3 TBSP pure maple syrup
½ cup coconut milk (use only if needed)
Makes 8 waffles
Prep Day:
Preheat a waffle iron.
In a medium-sized bowl, combine the dry ingredients.
Add the eggs, sweet potato, vanilla extract, and maple syrup and blend with a hand mixer. If the batter is too thick, which can happen if your sweet potatoes are on the dry side, slowly add some coconut milk until a semi-thick batter forms. It should look like traditional waffle batter.
Pour 1/3 cup of the batter onto the hot waffle iron, and cook according to the waffle iron manufacturer’s instructions. Repeat with the remaining batter.
Serve the waffles hot with syrup, or freeze for later. Freeze the cooled waffles in a freezer-safe zip-top bag.
Serving Day:
Simply toast a frozen waffle in the toaster or toaster oven until it is warm and crisp. No need to thaw first!
