As Easter approaches (I still can’t get over the fact that Easter is in March this year), I’ve been thinking a lot about pancakes… and waffles. We’re a big breakfast family (especially on weekends), so I’m always on the hunt for an amazing pancake or waffle recipe.
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Enter the sweet potato waffle. My mind is blown. Yours will be too.
Sweet Potato Waffles
Excerpted from Whole Grain Vegan Baking by Celine Steen and Tami Noyes
Lightly textured with a gorgeous color, these waffles are a flavorful way to start any day. Three whole grains and sweet potatoes add up to serious satisfaction. Sweet potatoes and spice aren’t just for fall—enjoy them year-round!
Celine and Tami’s M.O. with Weight and Measurements
“We use one bowl for dry ingredients and another bowl for wet ingredients, and we keep a smaller bowl or two handy in case a few ingredients need to be weighed separately. For each ingredient, we’ve listed our preferred method of measurement first to help your baking get off to the best possible start.”
10 ounces (280 g) 1-inch (2.5 cm) peeled sweet potato cubes
1 3/4 cups (325 ml) refrigerated coconut milk; more if needed
1/4 cup (60 ml) neutral-flavored oil
1/4 cup (60 ml) pure maple syrup
240 g (2 cups) whole wheat pastry flour
60 g (1/2 cup) barely flour
60 g (1/2 cup) corn flour
16 g (1 tablespoon plus 1 teaspoon) baking powder
1 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
Nonstick cooking spray
Fill a medium-size saucepan halfway with water and bring to a boil over high heat. Add the sweet potato and decrease the heat to a simmer.
Simmer for 10 minutes or until fork-tender. Drain and let cool until the cubes can be handled. Put the potato, milk, oil, and maple syrup in a blender. Process until smooth.
Combine the flours, baking powder, salt, cinnamon, and cloves in a medium-size bowl. Stir together.
Pour the potato mixture into the dry ingredients and stir to combine. The mixture will be thick but should be spreadable. If not, stir an additional tablespoon or two (15 to 30 ml) of milk.
Preheat a waffle iron to high heat. Lightly coat with cooking spray. Spoon 2/3 cup (180 g) batter onto the waffle iron and cook according to the manufacturer’s instructions.
Yield: 6 standard waffles.
Fears begone! You are now in the safe (albeit floury) hands of Celine Steen and Tamasin Noyes, two vegan ladies who know their way around the oven—and barley and buckwheat flour too. Expect to see not an ounce of white flour, refined white sugar, or powdered egg replacer in this book. Instead, indulge in wholesome breads, muffins, pies, pancakes, and other treats that draw on the nutty depth of flavor and enhanced taste of ingredients like whole grain flours and natural sweeteners.