Paleo Sweet Potato Waffles
Adapted from the Paleo Newbie
Recently, I was slacking on my pre-long run breakfast. I was eating a banana with almond butter (or lately, the Just Great Stuff powdered chocolate peanut butter I’m loving) and a plain, mini Thomas bagel. Mostly because the fiber content is really low in that particular brand. I really wanted to change the bagel part up, because I felt like there had to be something I could consume with more nutritional value that would help me on my long run.
I was in the mood for waffles. Especially after Hollie posted about her regular morning breakfast last week. I remembered a recipe for a paleo variety that I tried a while back that tasted great, but I had some trouble with them. I thought this weekend would be a great time to give them another shot and see how my stomach handled them on my long run. As the weekend approached, I found that I would likely be going at my long run alone anyway. If it jacked up my stomach, I wouldn’t be ruining someone else’s run in the process.
They don’t take the prettiest picture, but I can see these becoming a training staple for me. I made a batch last weekend and I’m keeping them in my freezer. I ate one with some “Just Great Stuff” chocolate powdered peanut butter and a banana on top before my 18 miler last weekend and it worked well.
Disclaimer: I made these once before but was I disappointed with the result. The key to being successful with these is to make sure the temperature on your waffle iron isn’t turned up too high, and to re-grease it in between each waffle – don’t skip that part! I don’t make a lot of waffles normally so I can’t say I’m an expert at using my waffle iron and had it cranked up to full heat for my first attempt a few months back. Every single one stuck to the waffle iron, and I only got two of them to work. Even with greasing it each time, they would fall apart. I read the comments on the recipe, and another reader had the same issue. The suggested solution was that waffle iron was too hot, so I turned mine down from 5 to 3. It worked like a charm.
This time around, I started with the temperature set lower and was able to get seven waffles out of this recipe.
- 1 cup of cooked and mashed sweet potato
- 1/2 cup almond butter
- 1 Tbsp coconut flour
- 3 eggs, separated into yolks and whites
- 1 tsp pure vanilla extract
- 1 tsp pumpkin spice
- 1/2 tsp baking soda
- 2 Tbsp maple syrup
- Preheat your waffle maker. Not too hot!
- Separate the eggs’ yolks and whites. Place egg whites in a small bowl and set aside. Add just the egg yolks to a large mixing bowl.
- Add the remaining ingredients above (except the egg whites) to the large mixing bowl. Blend at low speed with an electric mixer for about 3 minutes, or mix well by hand. The batter will be thick – don’t thin it! I used my immersion blender for this step and it worked great.
- In a separate mixing bowl, beat the egg whites with electric mixer until stiff peaks form. I used my KitchenAid mixer with the whisk attachment.
- Now gently fold the beaten egg whites into the batter with a spatula until just combined.
- Lightly brush your pre-heated waffle maker grates with coconut oil. Repeat every time you cook a new batch.
- Spoon batter into the molds and cook until golden. I used a scant half cup of batter each time and got good results.The waffle iron got a beating and needed a serious cleaning after I was done, but the batter was pretty. The result was delicious! I’m going to try them over the next few weeks for my long runs and see how it goes.
I can think of a few ways to modify these: use pumpkin or banana in place of the sweet potato! Maybe try adding some chocolate chips? I don’t know how a waffle iron does with those, but I’d be willing to try it out 🙂
What’s your preferred breakfast before a long run?