So I don’t think these are technically “allowed” on Whole30 being a healthy recreation of a waffle, but I’m eating them anyway because they’re basically sweet potatoes mixed with eggs and I see nothing wrong with that! You can add cinnamon and vanilla extract for a sweet version, or garlic powder and chives for a savory version. These also happen to be gluten-free, grain-free, dairy-free, and refined sugar-free! Vegans can sub each whole egg for one flax egg (1 tbsp. ground flaxseed soaked in 2 ½ tbsp. warm water for 5 minutes).
First, I baked a couple organic sweet potatoes at 450 degrees F for about 45 minutes until soft. You should be able to substitute gold potatoes, red potatoes, russet potatoes, or yams in place of the sweet potato, but pumpkin would probably add too much moisture and result in a runny batter (I suppose you could just add more coconut flour!)
Once cool, I peeled off the skin and measured out 350 grams or approximately one and one quarter cup of sweet potato and chucked it in my blender, along with four whole eggs, and four scoops of Vital Protein Collagen Peptides for extra protein, joint health and beauty benefits. If you don’t have collagen peptides, you can substitute one scoop of whey, casein, whey-casein blend, or plant-based protein powder; or just use two tablespoons of coconut flour, or one-quarter cup of other flour (such as all-purpose, brown rice, oat flour, garbanzo flour, gluten-free baking blend, sorghum flour, spelt four, wheat flour).
Then you just need to decide whether you want to do with savory or sweet waffles! As you can see, I went with a little of both, topping my cinnamon vanilla waffles with sautéed apples, coconut flakes, turkey bacon bits, and creamy cashew butter. It was mouthwateringly good and super satisfying, too.
Here’s the printable recipe! Kindly rate and/or comment below if you try them 😉
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- 350g (1 ¼ cup ~2 medium) sweet potatoes, baked and peeled*
- 4 whole eggs*
- 40g (4 scoops) collagen peptides*
- 3/4 tsp. vanilla extract (optional)*
- 3/4 tsp. cinnamon (optional)*
- 1/4 tsp. kosher salt (optional)
- *See above for substitutions.
- Bake two medium sweet potatoes at 450 degrees F for 45 minutes, peeling off skin once cool (this can be done a few days in advance).
- Measure out baked sweet potato and add to blender with remaining ingredients. Substitute 1 tbsp. chives and 3/4 tsp. of garlic powder in place of the vanilla and cinnamon for a savory version.
- Blend until smooth, but don't over-blend or the starch from the potato will turn "gluey."
- Preheat waffle iron on medium heat setting, then measure batter by the amount specified for your specific brand and pour over iron (my waffle iron takes 1/2 cup).
- Set finished waffles on a plate and add desired toppings. Enjoy!
- Calories (per waffle, including optionals, using collagen): 176kcal, Fat: 4.9g, Sat fat: 1.6g, Carbs: 16g, Fiber: 2g, Sugar: 5g, Protein: 17g, Sodium: 220mg
- Calories (per waffle, including optionals, using coconut flour): 156kcal, Fat: 5.4g, Sat fat: 2.1g, Carbs: 18g, Fiber: 4g, Sugar: 6g, Protein: 8g, Sodium: 172mg
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