Pressure Cooker Golden Milk Sweet Potato Waffles
- 1 sweet potato, peeled and chopped into 1-inch pieces
- 3 tablespoons coconut flour
- 1 tablespoon ground flax seed
- ½ teaspoon ground turmeric
- ½ teaspoon cinnamon
- dash ground cloves
- dash ground nutmeg
- 2 eggs
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup (optional)
- oil for greasing
- Place ½ cup water and sweet potato in pressure cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 5 minutes on High Pressure.
- Set steam vent handle to Venting to quick-release pressure.
- Remove sweet potato from pressure cooker using a slotted spoon and place in a bowl.
- Mix coconut flour, flax seed, turmeric, cinnamon, cloves, and nutmeg together in a bowl.
- Add steamed sweet potato, eggs, vanilla extract and maple syrup to the dry mixture to coconut flour mixture.
- Blend sweet potato mixture using an immersion blender until batter is smooth and thick.
- Preheat a waffle maker and grease with oil.
- Scoop ⅓ to ½ cup batter into waffle iron (depending on the size of the waffle maker).
- Cook until waffle is lightly browned, about 2 ½ minutes.
Substitute a whole banana or half of a large plantain for the sweet potato and skip the steaming step. You could also steam the sweet potato on the stove top. Use stevia instead of maple syrup or omit sweetener if you prefer no sugar added.
What others are saying
Kai Douglas says:
I don't cook with coconut flour often, but this is definitely one of those recipe you'll want to use it with. Something about the flavor and texture of this dish I am obsessed with. Love finding new breakfast recipes to add to my repertoire. It goes perfect with maple syrup and fresh, chopped fruits.