Sweet potato and oat waffles
These waffles require a waffle iron, and we think it is worth the investment to have one at home. Cooking waffles is a great way to get a substantial, yet healthy breakfast in and still feel like you are having an indulgent treat.
The sweet potato and oats mean they are a great source of slow-release carbohydrates; serve them with yoghurt for added protein (also from the egg in the batter), to make you feel fuller for longer.
A great way to fuel for a day on the saddle. The batter can be made the night before and kept covered in the fridge to make for an easier morning.
Makes 6-8 waffles
¾ cup sweet potato mash (about 2 small sweet potatoes, peeled, chopped, cooked and mashed)
1 cup whole oats
1 cup milk (or milk of choice, works especially well with almond milk)
1 whole egg
1 egg white
1 heaped teaspoon baking powder
2 tablespoons honey, maple syrup or brown sugar (the brown sugar will give it more of a crust)
pinch of salt
1 heaped teaspoon ground cinnamon
1 tablespoon extra-virgin olive oil or melted butter
spray oil for the pan/waffle iron
Greek yoghurt, berries, roasted or poached fruit, honey or maple syrup to serve
Combine the batter ingredients and blend in a food processor or blender until smooth, (you can also use a stick blender).
Store the batter well covered in the fridge until ready to cook.
Heat the waffle iron to medium high heat and spray well with oil spray.
Add ½ cup of mixture to each iron if the waffle machine is small and ¾ cup if it has large iron pads.
The waffles should take up to 8-9 minutes to cook, but check the instructions for your machine.
Serve with a dollop of Greek yoghurt for added protein and add some banana, berries or roasted pears or a drizzle of added maple syrup on top of the yoghurt.