Make these Sweet Potato Flax Waffles for a delicious weekend breakfast, and freeze for later to enjoy during a busy week.
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I go through phases where my waffle iron is always being used daily but then sits there collecting dust. I think it’s because sometimes I get sick of cleaning it. You have to get into all the nooks and crannies to make sure you don’t miss anything.
Are you team #waffle or team #pancake? Either way, this delicious Sweet Potato Flax batter will…
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The good thing about making waffles in the waffle iron is they freeze and reheat well. Just pop them into a toaster like any frozen waffle and it’s ready to go.
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I used to get SO excited when we would stay at a hotel that had a continental breakfast and we could make Belgium waffles for breakfast. It was always an extra little treat!
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Being the foodie as I am, I put it on my holiday wish list one year and was so excited when my secret Santa gifted one to me. I was oddly specific when I put it on my wishlist, that I wanted a circle waffle iron. I guess because those are the ones I remembered as a child at the hotels? Well, thank you secret Santa, because so many waffles have been made since then.
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Team Waffle or Team Pancake?
I’ve mentioned before that I used to be a waffle person over pancake person, only because I used to be terrible at flipping them. I think my skills have improved though.
This batter can easily be used for pancakes as well.
Waffle pros: They freeze and reheat better than pancakes (in my opinion).
Waffle cons: You only can really make one at a time, whereas with a large enough pan, you can easily make a few pancakes at a time.
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- ¾ cup sweet potato puree (about 1 medium sweet potato - baked and flesh scooped out)
- ½ cup old-fashioned oats
- ½ cup ground flax (I used Manitoba Milling Co.)
- 1 cup milk
- 2 eggs
- 1 tablespoon cinnamon
- ¼ teaspoon baking powder
- pinch of salt
- cooking spray
- toppings: sliced banana, walnuts, maple syrup (optional)
- Add all ingredients to a blender and blend until smooth. Let batter sit for 10 minutes.
- Preheat waffle iron to medium-high heat. Spray with cooking spray.
- Pour ⅓ cup of batter into waffle iron. Cook until desired consistency (about 3-4 minutes per side).
- Top waffles with sliced bananas, walnuts, and syrup, if desired.
Score a sweet potato with a paring knife. Wrap in tin foil and bake until soft. When cool enough to handle, scoop out the flesh and puree.
Disclosure: This recipe was submitted to for a recipe contest and eligible to win prizes. I was not compensated for my time.
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