Sweet Potato Spiced Waffles with Crushed Pecans
Easy Healthy Sweet Potato Waffles with Crushed Pecans. Refined sugar free, baby led weaning friendly, family breakfast spiced with cinnamon, ginger, and ground nutmeg served with a dollop of protein rich Greek yogurt.
Ingredients
- 4 eggs yolks and whites separated
- 375 ml 1 1/2 cups milk
- 200 g 1 cup sweet potato purée (roast sweet potato then puree)
- 6 tbsp melted butter
- 1 tbsp maple syrup
- 280 g 2 cups plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- Rapeseed oil for cooking
- 1 heaped tbsp Greek yogurt per serving
- Finely crushed toasted pecan nuts
- 1 tsp maple syrup per serving
Method
- Heat waffle maker on medium.
- Place the egg whites into a bowl and using an electric whisk, whisk the eggs until soft peaks form, then leave aside.
- In a separate bowl, whisk together the egg yolks, milk, pumpkin (or sweet potato) puree, butter and maple syrup. Keep the whisk on and slowly add the flour, baking powder, baking soda, cinnamon, ginger and nutmeg.
- When the mixture has formed into a smooth batter, turn off the whisk and using a spatula, fold the egg whites into the mixture.
- Use a pastry brush or spray to lightly add a very small amount of rapeseed oil to your waffle maker. Add about 1/2 cup of waffle mixture, then cook as per the instructions on your waffle maker.
- Serve waffles warm with a dollop of Greek yogurt, a sprinkle of toasted pecan nuts and a small amount of maple syrup.
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Recipe Notes & Tips
Freeze in an airtight container or freezer bag with no topping. Add a small piece of parchment paper between each waffle. To ear, heat for 15-20 seconds in microwave or pop in to the toaster!