Ingredients

1 large cooked sweet potato

1/2 cup oatmeal or my Oatmeal Breakfast Blend

1/2 cup whole wheat or brown rice flour

1/2 cup plant milk, I used homemade Cashew Milk

6 Tbsp unsweetened applesauce

1 Tbsp liquid sweetener such as maple syrup, agave or date paste

1 Tbsp baking powder

1 tsp ground cinnamon or for variety try pumpkin pie spice

Instructions

1. Preheat non-stick waffle iron or non-stick skillet if you’re making pancakes rather than waffles.

2. Combine cooked sweet potato and oatmeal in a food processor and process until broken down, scraping down the sides as needed.

3. Add the remaining ingredients and process until smooth, again scraping down the sides until all ingredients are well incorporated. You will have a rather thick mixture versus a thin pancake consistency that you might be used to.

4. When your waffle iron is hot, pour in an amount of batter based on the size of your waffle grids, spreading to near the edges. Do not over do it with the batter as these will rise and if you have too thick of a layer of batter it won’t cook through. Also, don’t put too much batter close to the edge or it will overflow as it cooks.

5. Cook time will depend on your waffle iron, but should take 5-10 minutes but may take a little bit longer. Your waffle is done when they are crispy on the outside.

6. Remove and enjoy! Some of my favorite toppings are maple syrup, chopped walnuts, golden raisins, and blueberries. Warm apple slices would be delicious too!

NOTES

• You may need to use a light spray of cooking oil on the hot surface of your waffle maker or skillet based on past performance of your surface, only you know how the non-stick surface functions. Your first batch may be a bit experimental until you get it down.