Sweet Potato Carrot Waffles
The Fall is probably my favorite season. This sweet potato carrot waffle recipe reminds me of the fall season because it has sweet potato, carrot, pumpkin pie spice, oatmeal, and cinnamon!
Sweet potato is high in Vitamin A. It is also a great source of vitamin C, manganese, copper, pantothenic acid, vitamin B6, and so on. Carrot is also high in Vitamin A! It is also a great source of biotin, vitamin K, fiber, vitamin B6, potassium, and so on.
This recipe also has almond milk, coconut oil, and kefir yogurt. They are SO good and healthy for you!
My daughter, Coral is SUPER picky. Her taste for food changes often. One day, it would be her favorite then the next day, the grossest food ever. However, one thing that she is so sure about… her hate for vegetables. I have to get creative and find ways to hide vegetables in food. Imagine my excitement when she ate the entire sweet potato carrot waffles topped with raw honey off her plate! I was ecstatic!
If my daughter, Coral says this is delicious, then your family will love this sweet potato carrot waffles recipe!
My 11 months old son, Ocean is the complete opposite of Coral. He eats everything in his sight even the crumbles off the floor. He helped himself to some dog food once. My mini vacuum helper. 😉 He loves the sweet potato carrot waffles plain and would yell for more.
I bought this heart-shaped waffle maker a couple of years ago. We make waffles often with it and absolutely love that the waffles are shaped like hearts! It makes breakfast fun for the kids. I plan to eventually replace this with a ceramic or cast iron waffle maker. If you have a ceramic or cast iron waffle maker, please share your thoughts because I need a push to buy one!
I made those waffles while Coral was making this handprint spider in plate web, click to see what she made!
Waffle Recipe Ingredients:
- 1 cup unbleached all-purpose flour
- 1 cup old-fashioned oatmeal
- 2 sweet potato (peeled & steamed)
- 1/2 bag of organic shredded carrots (sliced carrots works, too)
- 3 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 eggs
- 1 cup almond milk (or any milk)
- 1/2 cup plain kefir yogurt (or any yogurt)
- 3 tbsp coconut oil
- 3 tbsp brown sugar
The waffles would taste delicious with raw honey, maple syrup, whipped cream cheese, grass-fed butter, or just plain. We added raw honey and grass-fed butter to ours.
Sweet Potato Carrot Waffle Instructions:
Peel sweet potatoes and cut them into cubes before steaming. While the sweet potatoes were steaming, put old-fashioned oatmeal in a blender to grind them into smaller bits.
In a large bowl, put flour, oats, baking powder, cinnamon, pumpkin pie spice, and salt. Combine together.
In the blender, blend cooked sweet potatoes with almond milk and shredded carrots. Once it is blended, add eggs, kefir yogurt, coconut oil, and brown sugar. Blend together then pour into the large dry ingredients bowl. Mix well.
Let stand for about 10 minutes. Use this time to heat the waffle maker up.
When the waffle maker is ready, use a big spoon to pour roughly 3 spoonfuls of the batter into the waffle maker.
I used a heart-shaped waffle maker and this recipe yielded 8 full-sized waffles.
How many waffles you will have depends largely on the waffle maker you have and how much of the batter you pour in.
For my next experiment, I plan on replacing the brown sugar with unsweetened applesauce. We try to reduce sugar in our household as much as possible so I am often replacing sugar with something else in the recipes.
My family doesn’t eat all the waffles in one sitting. I save the leftover waffles for the rest of the week’s breakfast for the kids. Sometimes, I would just double the batter and freeze the second batch.
This recipe is already healthy since it is packed with a lot of good stuff!