These healthy Sweet Potato Waffles are packed with Omega-3s and make a perfect weekend breakfast! They're light, fluffy, flavorful and also gluten-free!

Is there anything more cozy than sleeping in on a Sunday and waking up to a batch of fluffy sweet potato pancakes? I think the answer you're looking for is a big old, “N.O”!

We have been all about slow Sunday mornings lately and I'm absolutely loving it. Typically I'm the person who has a mile long weekend to-do list, is constantly running around doing errands and doesn't really take time to relax. So this new relaxing routine we've got going on? It's amazing!

I grew up with a Sunday morning waffle tradition, and anytime I go home, we still have them. So sometimes I like to pull out my waffle iron and follow in my dad's footsteps. (<– yes, he's the waffle master in the family)

My usual go-to recipe is my Wholesome Almond Flour Waffles, but I was feeling exceptionally fall-inspired last weekend and so decided to change things up. I didn't have pumpkin in the house but did have some sweet potato puree, so….these Omega-3 Sweet Potato Waffles were born.

And guys, they are insane!

Now before I let you get to the recipe, I need to tell you a waffle secret.

The key to perfectly fluffy waffles is whipping the egg whites. Then you gently fold them into the batter and I swear the texture is like nothing you've tasted. So airy and light, but still packed with flavor. And because these babies are made with whole grain, gluten-free flours, they're also healthy!

We're also adding a nice dose of flaxseed meal which adds those amazing omega-3s that can sometimes be hard to find in your get.

Moral of the story? These sweet potato waffles are everything and they need to be on your breakfast table asap!

For toppings, you absolutely MUST include some Vermont Maple Syrup, but from there you can have some fun. Here are some of my favorite combos:

• Chopped pecans and coconut whip
• Sliced figs with a drizzle of peanut butter
• Chopped hazelnuts with a drizzle of healthy nutella
• A square of vegan butter with chopped nuts
• Coconut yogurt and a sprinkle of cinnamon

They're pretty much the perfect vehicle for all things fall and cozy ????

And one final trick for these waffles? They also freeze well!

I usually cut them into triangles then freeze those individually for a quick and easy breakfast whenever I don't feel like cooking! You can just heat them up in the toaster oven, slather on some nut butter, jump in your car and you're off to work. It's like toast, only waaaay better!

Can't wait to see your photos of these sweet potato waffles ❤️ make sure to share them with me on Instagram by tagging @simplyquinoa or using #simplyquinoa!

More Delicious Waffle Recipes to Try:

• Banana Quinoa Waffles
• Wholesome Almond Flour Waffles
• Savory Zucchini Almond Flour Waffles
• Fluffy Gluten-Free Gingerbread Waffles
• Simply Perfect Quinoa Waffles
• Strawberry Banana Quinoa Waffles
• Sweet Potato & Pineapple Quinoa Waffles
• Chocolate Raspberry Waffles with Chocolate-Peanut Butter Drizzle

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Healthy Omega-3 Sweet Potato Waffles

These healthy Sweet Potato Waffles are packed with Omega-3s and make a perfect weekend breakfast! They're light, fluffy, flavorful and also gluten-free!

Course Breakfast

Cuisine American

Keyword dairy-free, gluten-free, gluten-free waffles, healthy waffles, sweet potato, sweet potato waffles

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6

Calories 261kcal

Ingredients

• 1 cup quinoa flour
• 1/2 cup brown rice flour
• 1/4 cup flaxseed meal
• 1/4 cup tapioca starch
• 2 tablespoons coconut sugar
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon salt
• 1 cup sweet potato puree
• 2 eggs separated
• 2 tablespoons melted coconut oil or flax oil
• 1 teaspoon vanilla extract
• 1 cup almond milk

Instructions

• Heat a waffle iron to medium-high.
• In a large bowl, whisk together the dry ingredients and set aside.
• Separate the eggs into two additional mixing bowls. To the bowl with the yolks, add the sweet potato, oil,  vanilla and almond milk, and beat together until smooth.
• For the whites, beat on high with an electric mixer until they can hold stiff peaks.
• Add the yolk-milk mixture to the dry ingredients and mix until just combined. Add the whites and gently fold until the batter is just combined again. Careful not to over mix as you don't want to deflate the egg whites.
• Grease the waffle iron and drop 1/4 cup of batter into the center. Cook according to your waffle maker's instructions until golden brown and lightly crispy; typically about 2 - 3 minutes.
• Transfer waffle to a wire rack and repeat with remaining batter.
• When ready to serve, top with desired toppings and enjoy!

Nutrition

Calories: 261kcal | Carbohydrates: 37g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 257mg | Fiber: 5g | Sugar: 5g