Sweet Potato Protein Waffles made with oats instead of flour, egg whites and protein powder for a boost of protein. These warmly-spiced wholesome waffles contain 11 grams of protein per waffle!
Crispy on the outside and light and fluffy on the inside, these easy protein packed sweet potato waffles are a dreamy breakfast!
They are made with wholesome ingredients like oats and sweet potato, plus, we’re getting a boost of protein from eggs, egg whites, and protein powder. Three small waffles gives you a whopping 33 grams of protein in addition to slow-burning carbohydrates, and fiber.
Pretty stellar for a tasty breakfast!
The best part is that all of the ingredients get blended up in a blender at the same time! There’s no need to separate dry ingredients from wet ingredients and the cleanup is minimal.
If you prefer pancakes over waffles, you can also try my Sweet Potato Protein Pancakes.
Not interested in the protein content of the waffles? I have included recipe customizations below for ingredient replacements.
Let’s discuss the basic ingredients for sweet potato protein waffles!
Ingredients for Sweet Potato Protein Waffles:
Sweet Potato: The main ingredient here! We need 1 cup of sweet potato puree, which is roughly the equivalent of one medium-sized sweet potato.
Oats: Taking the place of regular all-purpose flour, we need quick oats, instant oats, or rolled oats. The oats get blended into a flour using a high-powered blender. I love this trick because it makes whole grain waffles, which have a lower impact on blood sugar.
Eggs: A couple of whole eggs help generate fluffy waffles for a light and airy texture.
Egg Whites: We replace milk with egg whites to provide both liquid and protein to the waffles.
Protein Powder: Adds more protein to the waffles. Use your favorite kind of protein powder. I use unsweetened unflavored protein powder such as egg white protein powder or goat whey protein powder.
Avocado Oil: Adds some moisture and healthy fat to the waffles and also helps ensure they don’t stick to the waffle maker. I don’t recommend omitting the oil, as it is necessary for preventing sticking. Melted coconut oil, butter, or olive oil works too.
Pure Vanilla Extract: Provides warm flavor to tickle the taste buds.
Pure Maple Syrup: Brings a little sweetness to the waffles so that they taste delicious completely by themselves without the need for toppings. Of course, toppings are encouraged, but I love that the waffles taste great on their own. Skip it if you avoid added sugar.
Ground Cinnamon: A generous amount of cinnamon brings that warmly-spiced flavor which makes us feel like we’re enjoying a fall treat. You can replace it with 2 teaspoons of pumpkin pie spice if you enjoy a little spice.
Baking Powder: The leavening agent to ensure the waffles cook evenly and have lovely texture and a perfect crispy edge.
Sea Salt: Flavor enhancer! For the best results, remember to add the salt!
Recipe Customizations:
- Replace the mashed sweet potato with 1 cup of canned pumpkin puree for pumpkin waffles.
- Skip the protein powder and add an additional ¼ cup of oats if you aren’t concerned about the protein content.
- Use any kind of milk instead (such as almond milk, oat milk, or cow’s milk) of egg whites if the amount of protein in the waffles doesn’t matter to you.
- Sprinkle chocolate chips on top of the waffle batter for a nice chocolate infusion.
- Swap the oats for oat flour if you already have some on hand.
Now that we’re experts on the simple ingredients, let’s make some healthy waffles!
How to Make Sweet Potato Protein Waffles:
Cook the sweet potato using your preferred method. I like cooking the potato a day ahead of time so that it has plenty of time to chill in the refrigerator.
The quickest way to cook a sweet potato is to microwave it. I wrap mine in a wet paper towel, stick it on a plate, and microwave it for 5 minutes per side, or until it is fork tender (about 10-15 minutes total).
Allow the sweet potato to cool enough to handle before peeling off the skin and mashing the flesh with a fork or a potato masher. We need 1 cup of mashed sweet potato.
Transfer the oats to a high-speed blender or a food processor and blend on a low speed for 60 seconds, or until a flour forms.
Transfer the cooked and cooled sweet potato to the blender, along with the rest of the ingredients (protein powder, ground cinnamon, eggs, egg whites, avocado oil, baking powder, sea salt, vanilla extract, and pure maple syrup).
Blend all of the ingredients for the waffles until a relatively smooth batter forms. The batter should be fairly thick – this is normal.
Plug in your waffle iron and turn it on. Spray the iron liberally with cooking spray. This prevents the waffles from sticking and ensures they are easier to remove from the iron.
Measure out ½ cup of waffle batter and pour it on the center of the hot waffle iron. Use your finger or a spoon to smooth out the batter slightly, as it is very thick and won’t spread during the cooking process.
Close the lid on the waffle iron and allow it to cook until golden brown and crispy on both sides, about 4-5 minutes.
Repeat this process for the remaining batter.
Serve sweet potato waffles with your favorite toppings, and enjoy! I keep it simple with butter and a drizzle of honey or pure maple syrup and some chopped pecans.
Fresh fruit like blueberries, sliced bananas, and strawberries are great options, as is nut butter like peanut butter or almond butter. For extra protein, enjoy the waffles with Greek yogurt or cottage cheese.
Store leftover waffles in an airtight container in the refrigerator for up to 5 days. Freeze in a freezer bag for up to 3 months. Reheat leftover waffles in a toaster oven or in an air fryer to maintain the crispy texture.
Recipe Tips:
- Spray the waffle iron in between each waffle to avoid sticking.
- For large waffles, use ¾ cup to 1 cup of sweet potato waffle batter instead of ½ cup of batter.
The next time you’re craving waffles for breakfast, whip up these healthy beauties! They’re a great way of getting your waffle fix while taking in adequate protein too.
This delicious breakfast requires hardly any prep time (especially if you cook the sweet potato in advance), and is perfect for meal prep.
If you enjoy sweet protein packed breakfast recipes like this, also try some of my other favorites.
More Protein Breakfast Recipes:
- Blueberry Protein Muffins
- Oatmeal Peanut Butter Protein Cookies
- Banana Breakfast Cake
- Oatmeal Protein Pancakes
- Blueberry Protein Bread
Healthy fluffy sweet potato protein waffles for breakfast!
Sweet Potato Protein Waffles Recipe
Equipment
Ingredients
- 1 cup quick oats or rolled oats
- ¼ cup protein powder of choice optional*
- 1 Tbsp ground cinnamon
- 1/2 tsp baking powder
- ¼ tsp sea salt
- 1 cup mashed sweet potato 1 medium sweet potato, cooked and mashed
- 2 large eggs
- ½ cup egg whites **
- 3 Tbsp avocado oil
- 2 tsp pure vanilla extract optional
- 2 Tbsp pure maple syrup optional
Instructions
- Cook the sweet potato using your preferred method. I like cooking the potato a day ahead of time so that it has plenty of time to chill in the refrigerator. The quickest way to cook a sweet potato is to microwave it. I wrap mine in a wet paper towel, stick it on a plate, and microwave it for 5 minutes per side, or until it is fork tender (about 10-15 minutes total).
- Allow the sweet potato to cool enough to handle before peeling off the skin and mashing the flesh with a fork or a potato masher. We need 1 cup of mashed sweet potato.
- Transfer the oats to a high-speed blender or a food processor and blend on a low speed for 60 seconds, or until a flour forms.
- Transfer the cooked and cooled sweet potato to the blender, along with the rest of the ingredients (protein powder, ground cinnamon, eggs, egg whites, avocado oil, baking powder, sea salt, vanilla extract, and pure maple syrup). Blend all of the ingredients for the waffles until a relatively smooth batter forms. The batter should be fairly thick – this is normal.
- Plug in your waffle iron and turn it on. Spray the iron liberally with cooking spray. This prevents the waffles from sticking and ensures they are easier to remove from the iron.
- Measure out ½ cup of waffle batter and pour it on the center of the hot waffle iron. Use your finger or a spoon to smooth out the batter slightly, as it is very thick and won’t spread during the cooking process. Close the lid on the waffle iron and allow it to cook until golden brown and crispy on both sides, about 4-5 minutes.
- Repeat this process for the remaining batter.
- Serve sweet potato waffles with your favorite toppings, and enjoy! I keep it simple with butter and a drizzle of honey or pure maple syrup and some chopped pecans.
Notes
Nutrition
Frequently Asked Questions:
Why are my waffles sticking to my waffle maker?
There are a few different reasons why this can happen. First, did you add the oil to the waffle batter? This ingredient is crucial for lubrication. Second, did you spray the waffle iron with enough non-stick spray?
I recommend spraying in between each waffle, again for lubrication. And lastly, did you cook the waffles long enough? Be sure the waffles are completely cooked through before opening the waffle iron.
If you open the lid too early, the center of the waffles may be uncooked, which can cause the waffle to rip in half and become stuck on either side of the iron.
Do I have to use oats?
No! The oats can be replaced with ⅔ cup of a gluten-free flour blend, whole wheat flour, or regular all-purpose flour.
What can I use besides protein powder?
More oats, or collagen powder. Either one work as an easy replacement.
Is there an egg-free option for this recipe?
I haven’t tested this recipe using an egg replacer, so the best bet is to search for an egg-free sweet potato waffle recipe.
