Paleo Sweet Potato Protein Waffles with Blueberry Compote
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Servings: 2
Calories: 388kcal
- 1/2 cup mashed sweet potato, without skin
- 1/4 cup plus 2 tbsp unsweetened vanilla almond milk
- 1/4 cup coconut flour
- 1/4 cup Jay Robb's Vanilla Whey Protein
- 1 egg
- 2 egg whites
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- Pinch of salt
Blueberry Compote
- 1 cup blueberries
- 1 tbsp maple syrup
In a small sauce pan, bring blueberries and maple syrup to a boil over medium heat. Lower heat to a simmer for 5-10 minutes or until liquid reduces by about 1/3 to 1/2. Set aside to cool.
Pre-heat your waffle maker (I set my Waring Pro to a heat setting of 4).
Combine all dry waffle ingredients in a bowl, then add wet ingredients and mix until just blended and smooth.
Pour half of your waffle batter into one side of your waffle maker, ensuring it is spread to the edges. Close that side of the waffle maker, flip and repeat. Cook waffles for about 5 minutes or until they reach desired done-ness.
Top waffles with blueberry compote before serving.
Calories: 388kcal | Carbohydrates: 48g | Protein: 23g | Fat: 12g | Cholesterol: 93mg | Sodium: 259mg | Fiber: 9g | Sugar: 25g