Sweet Potato Waffles with Blueberry Sauce

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 2-3 waffles

Ingredients

• 1 tablespoon flaxseed meal + 2.5 tablespoons water
• 1.5 cups rolled oats
• 1 medium sweet potato (cooked and pureed)
• 0.5 cup almond milk
• 2 tablespoons + 1 teaspoon tapioca flour
• 2 tablespoons agave syrup or maple syrup
• 1 tablespoon baking powder
• 3 teaspoons vanilla extract
• 0.5 teaspoon cinnamon
• 0.5 teaspoon salt
• 1 cup blueberries, fresh or frozen
• 0.5 cup water

Instructions

1. In a small bowl, mix the flaxseed meal with water and let it sit for 10 to 15 minutes to form a gel.
2. Preheat your waffle iron and grease it lightly with oil or butter.
3. In a blender, combine the flaxseed gel, rolled oats, cooked and pureed sweet potato, almond milk, 2 tablespoons of tapioca flour, agave syrup, baking powder, 2 teaspoons of vanilla extract, cinnamon, and salt. Blend until smooth.
4. Pour the batter into the waffle iron and cook for 8 to 10 minutes, until the waffles are golden brown and crispy.
5. Meanwhile, make the blueberry sauce: In a saucepan, combine the blueberries, 1 teaspoon of tapioca flour, 1 teaspoon of vanilla extract, and 0.5 cup of water. Bring to a boil, stirring regularly until the sauce thickens. Add more water if needed.
6. Serve the waffles warm with the blueberry sauce as a topping. The waffles can be stored in the fridge for 2-3 days.