These waffles are a staple in our family, we eat them for breakfast and as a mid-morning or afternoon snack. They are lightly sweet and savory at the same time, so you can have them either way. For a savory version, try topping them with avocado and tomato or cucumbers. For a sweet version, try spreading almond butter and topping them off with sliced bananas and raw honey. They are healthy and are gluten, refined sugar, dairy and egg free.


1 1/2 cups quinoa flour

1 1/2 cups gluten free oat flour

1 tsp. Baking soda

1/2 tsp. Himalayan or sea salt

1/4 cup ground flax seeds

2-3 cups grated sweet potatoes or yams

3 cups water


• Mix all dry ingredients in a mixing bowl

• Add water and stir well until a batter forms

• Let batter sit for about 5-10 mins to let everything set in

• Make waffles per your waffle maker’s instructions

• These waffles are best when toasted lightly. They can be stored in the fridge for a few days or in the freezer for up to a couple months. Enjoy!