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Flourless Almond Butter Waffles topped with fresh fruit and maple syrup.
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Flourless Almond Butter Sweet Potato Waffles

These flourless waffles are made with almond butter and sweet potato, resulting in a deliciously thick and satisfying breakfast that’s easy to prepare and customizable with a variety of toppings.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Almond Butter, Flourless Waffles, Healthy Waffles, Sweet Potato Waffles, Vegan Breakfast
Servings: 4 waffles
Calories: 150kcal

Ingredients

Waffle Batter Ingredients

  • 1 cup mashed sweet potato (plain, no butter, no salt)
  • 1/2 cup almond butter (creamy is easiest to mix)
  • 2 tablespoons maple syrup or 1 tablespoon if you want it less sweet
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground flaxseed to be mixed with 3 tablespoons water for flax egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 2-5 tablespoons non-dairy milk as needed to thin slightly

Instructions

Preparation

  • Make the flax egg first. Stir flaxseed and water in a small cup and let it gel for 5 minutes.
  • In a bowl, mix mashed sweet potato, almond butter, maple syrup, and vanilla. It will look thick, keep stirring.
  • Add the flax egg, baking powder, cinnamon, and salt. Stir again.
  • Add non-dairy milk a little at a time until you reach a thick batter that slowly drops off the spoon.
  • Preheat your waffle maker for 5 minutes and lightly grease if necessary.
  • Cook the batter until deeply golden and crisp, usually longer than the ready light indicates.

Notes

For the best results, preheat the waffle iron thoroughly and let the waffles rest on a cooling rack to maintain their crispiness. You can also double the batch and freeze leftover waffles for quick breakfasts later.