Endurance activities require the right kind of fuel, and these waffles hit high marks for providing just that. Made with oats and sweet potatoes, they’re a particularly great breakfast choice ahead of an intense workout. That’s because sweet potatoes and oats are slow-burning carbohydrates that provide your body with the lasting energy you need for longer adventures.
The sweet potato also adds body to the waffle as well as natural vitamin C, potassium, calcium and antioxidants. Buttermilk provides fermentation benefits, and the oat flour is gluten-free and fiber-rich. The best part is the perfectly sweet and fluffy end result. These taste better than regular waffles—just saying.
Have leftovers? Pack them along on your next long bike ride, walk or run. They make for an equally satiating on-the-go snack a couple of hours into an activity.
Tip: You can use canned or leftover roasted sweet potatoes for this recipe. Dairy or nut milk can be substituted for buttermilk.
Sweet Potato Waffle
Makes 4 servings | Gluten-free, vegetarian
- 1 1/2 cups oat flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger powder
- 1 1/2 cups cooked and pureed sweet potato (or canned sweet potato)
- 1/3 cup buttermilk
- 2 1/2 tablespoons butter, melted, plus extra to coat the waffle iron and for serving
- 1 egg
- 1/2 teaspoons vanilla extract
- Maple syrup, for serving (optional)
In a small bowl, stir together the oat flour, baking soda, cinnamon and ginger. Set aside. In a large bowl, whisk together the remaining ingredients until well-incorporated and smooth. Slowly add the dry ingredients, stirring continuously until all are well-blended and come together in a thick batter.
Preheat a waffle iron. Using a pastry brush, coat the waffle iron with melted butter and pour in enough batter to fill the bottom of the waffle iron. Close the waffle iron and cook for 4 to 5 minutes per side. The waffles should be golden brown and cooked through.
To serve, drizzle with maple syrup and butter, if desired.