This recipe for Sweet Potato Waffles is filled with nutrient-rich sweet potatoes, perfect for babies, toddlers and the entire family! These healthy carbs are perfect for a family breakfast or as an afternoon treat for your little ones.
Recipe: Sweet Potato Waffles
- Prep Time 15 minutes
- Cook Time 20 minutes
- Yield 12–24
- Storage 4 days in fridge or 3 months in freezer
- 185 g (6½ oz) whole wheat flour
- 90 g (3¼ oz) instant oats
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1∕4 teaspoon salt
- 2 eggs
- 240 ml (8 fl oz) unsweetened milk of choice
- 105 g (3¾ oz) plain full-fat yogurt
- 3 tablespoons coconut oil, melted
- 80 g (3 oz) sweet potato purée or apple sauce
- 2 tablespoons maple syrup
- spray oil or olive oil for greasing the waffle maker
- Whisk together the flour, oats, baking powder, cinnamon and salt in a large bowl until combined.
- Whisk in the eggs, milk, yogurt, coconut oil, sweet potato purée and maple syrup until all the ingredients are combined. Let stand for 10 minutes while you preheat the waffle maker. If the batter becomes too thick, add 1 tablespoon of milk at a time to make it thinner.
- Pour roughly 2 tablespoons of batter onto a lightly greased waffle maker for baby-sized waffles or 60 ml (2 fl oz) batter for toddler-sized waffles. Shut the lid and cook according to your waffle maker’s directions.
- Carefully lift the waffle out with a fork. Leave the waffles to cool slightly before serving. The batter will make 12 toddler-sized or 24 baby-sized waffles.
Also Good With: for a fun toddler breakfast, try serving these waffles with some blueberries (chopped up for younger toddlers or whole for older children) and yogurt.
Whole Food Baby: 200 nutritionally balanced recipes for a healthy start by Michele Olivier (Apple Press, £12.99), is out now.