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Chocolate Cinnamon Sweet Potato Waffles – paleo recipe
Stav Kogan

Chocolate Cinnamon Sweet Potato Waffles

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup almond flour
  • ¼ cup coconut flour, sifted
  • 3 TBSP arrowroot starch
  • ¼ cup cocoa powder
  • ½ tsp baking powder
  • 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)

Method
 

  1. Preheat a waffle iron.
  2. In a medium-sized bowl, combine the dry ingredients.
  3. 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.
  4. Pour 1/3 cup of the batter onto the hot waffle iron, and cook according to the waffle iron manufacturer’s instructions.
  5. Repeat with the remaining batter.
  6. Serve the waffles hot with syrup, or freeze for later.
  7. Freeze the cooled waffles in a freezer-safe zip-top bag.

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