breakfast · cooking · Gluten-Free · Plant Based Diet

Sweet Potato Oat Waffles

A long time ago Kirk picked up a belgian style waffle maker on a great deal. Nice and all, but you know how some small appliances go to wither in a cupboard, never to be seen again? I’d say that is one of them. However, with our focus on staying on a “homesteader budget” I have been using all my appliances like crazy. Waffles are incredibly easy, to where you have to ask yourself why you ever bought them in the freezer section of the grocery store. And that the waffles you make at home just taste so much better.

Sweet Potato Oat Waffles


  • 1¾ cup water
  • 1 cup cooked sweet potato, mashed
  • ¼ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • 1 tsp raw apple cider vinegar
  • 2 cups gluten-free oat flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp fine sea salt


Preheat your waffle maker. Ours we set at 2 (medium). Oil lightly with a bit of coconut oil before first use.

In a large mixing bowl add the flour, cinnamon, baking soda and salt.

In a medium mixing bowl, mix together the water, mashed sweet potato, oil, maple syrup, and vinegar.

Add to the dry, mixing until combined.

Pour about ¾ cup of the batter onto the waffle maker, close lid and bake as directed (ours you flip over, and wait for the steam to stop coming out).

The outside should be crisp and done to the touch.

Pop the waffle out and repeat till done.

Waffles may be cooled on a wire rack, broken into sections, and frozen for later use.

To reheat, put in toaster and toast on medium.


For ease in making the batter, bake a sweet potato the night before, and chill in the refrigerator.

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