Sweet Potato Waffles
Adapted from Mayo Clinic
1/3 cup cooked sweet potato, or 1/4 cup canned pumpkin puree
1/2 cup all-purpose (plain) flour
1/2 cup whole-wheat (whole-meal) flour
1/4 cup cornmeal, preferably stone-ground
1 tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 cup plain almond milk (soy milk/ coconut milk etc)
2 tablespoons maple syrup or light brown sugar
2 tablespoons olive oil
1 egg white
* chia seeds/ flaxseed meal/ wheat germ as desired *
In a small bowl, sift together the flours, cornmeal, baking powder, salt, cinnamon and ginger (and any additives like chia seeds/ flaxseed meal/ wheat germ. In a large bowl, whisk together the milk, sweet potato puree, olive oil and 2 tablespoons maple syrup (brown sugar). Add the flour mixture and stir just until combined.
Using an electric mixer on high speed, beat the egg white until stiff peaks form. Make sure that the mixing bowl and beaters are spotlessly clean and free of fat. Even a small amount of fat, such as egg yolk or oil, can prevent the egg whites from whipping properly. Once whipped, gently whisk 1/3 of the egg white into the batter to lighten it. Using a rubber spatula, gently fold the remaining egg white into the batter, mixing just until incorporated.
Preheat a waffle iron. Spoon or ladle about 1/2 cup batter into the waffle iron, depending on the size of the iron. Spread evenly and cook according to the manufacturer's instructions. If the batter thickens, thin with a little soy milk. Repeat with the remaining batter to make 6 waffles. Serve topped with the syrup.