Paleo Sweet Potato Waffles
Starting your day with a healthy breakfast doesn’t just make for a more productive workday. It also means shifting your body’s metabolism into gear and fueling your cells for optimal functioning.
Your brain works better after a healthy breakfast. Your body is energized and your belly feels pleasantly satisfied.
But what is a healthy breakfast anyway?
Contrary to popular belief, a healthy breakfast is NOT cereal, toast and juice. In fact, a breakfast like that will spike blood sugar levels and throw your body into fat-storage mode, not to mention promote dangerous inflammation.
While farm-fresh eggs and pastured bacon make a wonderful breakfast, this standby can get a little, well, boring! And food boredom often means overeating… and eating the wrong kinds of food, at that!
Paleo Sweet Potato Waffles: A Protein-Packed Breakfast (That Tastes Like a Cheat)
But I have good news. You can indulge in the breakfast foods you crave – like fluffy pancakes, crisp waffles and even donuts – when they are made with intelligent ingredients. And that’s exactly what I did with these super-simple, healthy and delicious Paleo sweet potato waffles.
Think you have time to whip up a batch of these in the morning? Don’t worry… it doesn’t take long. Or you can also make them on a weekend and store in zip-top bags in the freezer for a toast-and-go breakfast in minutes.
- 1 c. egg whites
- 1 medium organic sweet potato, roasted
- 5 Tbsp. Native Forest Organic Classic Coconut Milk
- 20 drops SweetLeaf® SteviaClear Liquid Stevia
- 0.125 tsp. Celtic Sea Salt®
- 1/2 tsp. organic cinnamon
- 4 large pastured eggs
- 8 Tbsp. Bob’s Red Mill Organic Coconut Flour
- 1 tsp. baking soda
- In a medium bowl, add eggs, egg whites, sweet potato, stevia and coconut milk. Using an immersion blender, blend the ingredients to a smooth consistency. You can also blend the ingredients in a blender or Magic Bullet on high speed for one minute or until smooth.
- In a small bowl, whisk together the dry ingredients – baking soda, salt, coconut flour and cinnamon.
- Mix dry ingredients into wet ingredients and blend on high to fully incorporate.
- Preheat your waffle iron. (NOTE: Be sure to use a cast iron waffle pan or a PFOA/PFTE free waffle iron). Spray with coconut oil spray before use.
- Ladle ¼ to 1/3 cup onto the preheated iron, close the lid and cook for approximately one minute (time will vary according to waffle iron or pan and temperature settings).
- Serve with grass-fed Kerrygold Butter and a drizzle of homemade sugar-free maple syrup