Sweet potato protein waffles are made with sweet potatoes, tofu and chickpea flour.  It’s all naturally occurring protein sources that are perfect for a post-run breakfast.  Sweet potato protein waffles are vegan, gluten-free and naturally-sweetened, designed to keep you fuller for longer.

After 10+ years of running and my current ultramarathon training load, I’ve learned two things.  One, I am a morning runner and need to get my runs done first thing in the morning.  Two, sweet potatoes are LIFE.  Combine those two truisms and you get these vegan sweet potato protein waffles.

When I was a kid, I was a pancake person.  Chocolate chip, blueberry, apple cinnamon, you name it.  My dad was a pro at the pancake flip, but I could never get them right. I would inevitably be left with a sad looking blob.  It still tasted great, but was not very satisfying.  While I have been on the savory breakfast train lately, I recently tried making pancakes.  I am still a terrible flipper.  So what does any Millennial do in this situation?  Turn to Amazon and buy a kitchen gadget to do it.  Yet as I perused the catalog (um, pancake molds are a thing??), I decided that maybe pancakes were not the best choice.

Instead I purchased a waffle maker (link), and it was a GAME CHANGER.  My whole childhood was wasted on the smooth surfaces of pancakes instead of the cratered, crispy waffle landscape. Waffles are WAY better than pancakes.  Does anyone else out there love to fill the little square holes with maple syrup or vegan butter or better yet dozens of fresh blueberries?? You know what I’m talking about.

Since I literally roll out of bed in the morning, lace up my running shoes, and head out the door, I need a healthy, filling and nutritious breakfast when I come home.  After a workout, you should consume carbohydrates to restock your energy stores and protein to repair your muscles.  (Read more on the nutritional needs of athletes here).  These waffles deliver both in a very tasty package.

Sweet potatoes contain complex carbohydrates and fiber plus other important nutrients like Vitamin A, C and manganese (source).  Sweet potatoes are a staple in my diet; I eat them almost every day and have even put them in cookies.  The protein in these sweet potato waffles comes from tofu and chickpea flour.  In addition to being high in protein, tofu is rich in calcium and iron (source).  Chickpea flour adds even more plant-based protein and fiber, along with manganese, folate and iron. It’s also gluten-free!

Sweet potato protein waffles are crispy on the outside but fluffy and tender on the inside.  They have just the right amount of sweetness and spice.  Exactly the way the perfect waffle should be.  Eat them plain, or top them with maple syrup, vegan butter or better yet some fresh blueberries for added health benefits.  They’re vegan, gluten-free, naturally sweetened, high in protein… they basically do it all!  They’re a healthy satisfying breakfast to refuel with after a workout or to power you through the morning.

Are you a pancake or waffle person?  What do you use to top your waffles?  If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see how you enjoy your sweet potato protein waffle creations!   

Buen provecho,

Becca

Print Recipe

Sweet potato protein waffles

These sweet potato protein waffles are made with cooked sweet potato, tofu, and chickpea flour. They are the perfect post-run meal to refuel because they have

Course

breakfast

Servings

large waffles

Ingredients

Wet Ingredients

• 10 oz firm tofu
• 1/2 cup cooked, mashed sweet potato
• 1/2 cup unsweetened almond milk
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tsp cinnamon *see note
• 1/2 tsp ginger *see note

Dry Ingredients

• 2 cups chickpea flour
• 2 tbsp cornstarch
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Additional

• oil cooking spray

Course breakfast Servings large waffles Ingredients Wet Ingredients 10 oz firm tofu 1/2 cup cooked, mashed sweet potato 1/2 cup unsweetened almond milk 2 tbsp maple syrup 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp cinnamon *see note 1/2 tsp ginger *see note Dry Ingredients 2 cups chickpea flour 2 tbsp cornstarch 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt Additional oil cooking spray

Instructions

1. In a food processor, combine the wet ingredients until smooth.
2. In a large bowl, sift together the dry ingredients to evenly distribute. Make a small well in the middle and add the mixture from the food processor. Mix until just incorporated. It should be quite liquidy with some air bubbles. (See note). Add any mix-ins that you like (chocolate chips, fruit, nuts, etc).
3. Coat the waffle iron with cooking spray to prevent sticking. Scoop ~1/3 cup of mixture and spread evenly in the waffle iron. Cook to the manufacturer's instructions. Remove and place on a plate tented with tinfoil to keep the waffles warm while you finish the batch. Makes 6 large waffles.
4. Optional: Top with fresh fruit, maple syrup, vegan butter and serve.

Recipe Notes

• I include the cinnamon and ginger with the wet ingredients because I find that it distributes the flavor more.
• When all the ingredients are combined, the batter should be pourable.  This allows it to spread quickly and evenly in the waffle iron, which leads to an even bake and crispy waffles.  If needed add 2-3 tbsp more of almond milk or boiling water to thin.
• Sometimes the automatic cooking timer on waffle irons is not accurate.  Cook until waffle is browned, and smells toasty and nutty.  You don;t want to remove it too soon and have crispy on the outside but raw on the inside waffles!

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