I am a firm believer that breakfast is good anytime of day.
My favorite time to eat these Sweet Potato Protein Waffles is for dessert :). I love to keep them in a zip lock bag in the fridge, pop them in the toaster, and spread almond butter and jam on them as a PB&J, top with maple syrup, or eat them plain. This recipe is inspired by an old friend, but here I’ve modified it with my own twist.
And the best part….these are macro friendly – yay!
If you use a 1/3 cup measurement, this recipe yields about 6 medium sized waffles, these bad boys come out to be 143 calories each (12,5gP/17.7gC/2.1gF)
If you use a 1/4 cup measurement (pictured here today), the recipe yields about 9 adorable sized waffles: 95 calories each (8.3gP/11.8gC/1.4gF)
I love using John’s Killer Protein for all of my recipes – it’s super clean, no nonsense, and is extremely versatile and blends / dissolves wonderfully. It truly is a great base for baking and cooking (**not all protein powders are made equal!).
Ingredients
- 1 cup mashed sweet potato, chilled (roasted or boiled, peeled and smashed with no chunks)
- 1 scoop whey protein powder (vanilla or unflavored)
- 1 cup Kodiak Cakes
- 1 egg
- ½ cup egg whites
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup unsweetened almond milk (+ a dash more if the batter is too thick)
Instructions
- In a large bowl, combine all ingredients. The consistency should be similar to pancake batter or honey.
- Heat waffle iron on medium-high heat, and lightly spray with nonstick spray (I use avocado oil spray). Pour in 1/3 cup batter and cook for 3-4 minutes or until golden brown.
- Serve with 100% maple syrup, honey, or almond butter.
- This recipe yields about 6 small/medium waffles – I like to double the batch, keep in a zip lock in the fridge, and throw in the toaster to reheat and crisp up throughout the week!
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