2 sweet potatoes (to yield 1 1/2 cups purée)
2 cups almond milk
3/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
2 tablespoon pure maple syrup
11/2 cups whole wheat flour
1/2 cup buckwheat flour
1 tablespoon baking powder
1/4 teaspoon kosher salt
11/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Steam the sweet potatoes until tender, then remove skin and mash into puree.
In a large mixing bowl, combine the purée, almond milk, coconut oil, eggs, vanilla, and maple syrup.
In a separate large mixing bowl, combine the whole wheat flour, buckwheat flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
Add the wet ingredients to the dry ingredients and stir until just incorporated.
Heat a waffle maker until hot.
Spread about 1 heaping cup of the batter over the hot waffle iron and cook for 3-5 minutes, or until the waffle is golden-brown on both sides.
Repeat with remaining batter.
Serve with additional pure maple syrup.
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