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  • 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


  1. Add all ingredients, besides coconut oil, to a bowl.

  2. Mix until you get an even batter.

  3. Grease your waffle iron with a little coconut oil to prevent sticking.

  4. Pour 3/4 cup batter into a waffle maker. See Rachel's recommended waffle maker below.

  5. Cook for approximately 4 minutes until cooked through.

  6. While the waffle cooks, gently heat the remaining maple syrup & wild blueberries in a small sauce pot. Avoid boiling to retain the most nutrition.

  7. Carefully remove your waffle from the waffle iron. Top with wild blueberry syrup & enjoy!