Oh sure, I’ve called anyone that prefers waffles over pancakes a “garbage person,” but that doesn’t mean that I don’t enjoy a tasty waffle now and then. These sweet potato waffles are perfectly moist inside and crispy on the outside. When topped with a pear compote, these waffles are truly next level.

Makes 4 waffles

1 medium sweet potato (peeled, diced, cooked and mashed)

2 cups flour

2 Tbsp sugar

1 Tbsp baking powder

1 tsp salt

1/2 tsp cinnamon

1 Tbsp egg replacer (I use Bob’s Red Mill, but you could substitute ground flax seed)

3 Tbsp water

1 1/2 cup soy milk (or other plant based milk)

2 tsp vinegar

2 Tbsp oil

1 tsp vanilla

2 pears (peeled, cored and chopped)

2 Tbsp sugar

1/8 tsp cinnamon

1/3 cup water

1 tsp corn starch

Peel and dice a medium sweet potato and then boil in a small pot until the potato is soft and tender. Drain the potatoes and then mash well and set aside.

In a large bowl add the flour, sugar, baking powder, salt and cinnamon. With a whisk or fork, mix until everything is well combined.

In a small bowl combine the egg replacer and water and let rest for a minute.

In a medium bowl combine the soy milk and vinegar and let sit for a minute to make vegan buttermilk. Then add the vanilla, oil and 3/4 cups of the mashed sweet potatoes. (If you have any left over sweet potatoes, save them for a snack!) Mix all of the wet ingredients until well combined.

Add the wet ingredients to the dry and mix until just combined. Do not over mix! Let the batter rest for about 10 minutes while you heat the waffle iron and prepare the pear compote.

To prepare the compote, add the diced pear, sugar and cinnamon in a small saucepan over medium heat. In a small bowl combine the water and corn starch and stir so there are no lumps. Add the corn starch slurry to the saucepan and heat through until the sauce thickens and the pears are warmed through. Keep an eye on the fruit so it doesn’t burn or dry out. Once done, remove from the heat and set aside.

Pour 1 cup of batter onto the heated waffle iron and cook per your devices instructions. I have a Belgian waffle maker that works nicely for this recipe. Keep the waffles warm in an oven as you cook each one.

Serve the waffles with a spoonful of the pear compote and real maple syrup. 

Nutritional information: Per pancake 469 cal., 10.23 g protein, 2.21 g fat