- 2 cups gluten free oat flour
- 1 3/4 cups filtered water
- 1 cup mashed, steamed sweet potato (Japanese sweet potato works great for this recipe or use a regular sweet potato if that's all you can find.)
- 1/4 cup mashed banana
- 1/4 cup maple syrup
- 1 Tbsp fresh lemon juice
- 1 tsp baking powder
- A few tsp coconut oil to grease the waffle maker
Wild Blueberry Syrup
- 1/2 cup real maple syrup
- 1/2 cup frozen wild blueberries
Add all ingredients, besides coconut oil, to a bowl.
Mix until you get an even batter.
Grease your waffle iron with a little coconut oil to prevent sticking.
Pour 3/4 cup batter into a waffle maker. See Rachel's recommended waffle maker below.
Cook for approximately 4 minutes until cooked through.
While the waffle cooks, gently heat the remaining maple syrup & wild blueberries in a small sauce pot. Avoid boiling to retain the most nutrition.
Carefully remove your waffle from the waffle iron. Top with wild blueberry syrup & enjoy!
Rachel uses the Presto Flip Side Waffle Maker, which is ceramic coated. It’s important to avoid Teflon and other non-stick coatings, because they are quite toxic. Ceramic is the safest cooking surface.
Make sure your oat flour is gluten free. Oats are naturally gluten free, but they can be contaminated with gluten in growing and processing. Rachel uses Gluten Free Prairie brand.
Freeze waffles for a quick meal to reheat in your toaster oven or oven!