A go-to sweet potato waffle recipe with added pumpkin flavor, perfect for breakfast. Topped with dairy-free chocolate chips, organic peanut butter, plain yogurt, and caramelized bananas for a sweet addition.
Prepare the mashed sweet potato (about 1 medium baked sweet potato) in advance, if possible. In a bowl, combine the 1 cup mashed sweet potato, 1 egg, 1/2 scoop collagen, 2 tbsp coconut flour, 1/4 cup unsweetened almond milk, 1 tsp cinnamon, and 1 tsp pumpkin pie spice. Mix until well combined. Cook the batter in your waffle maker for 10 minutes, ignoring any indicator lights. To make the caramelized bananas, add a little coconut oil to a pan heated over low/medium heat. Add sliced bananas, sprinkle with cinnamon, and cook for 30 seconds on each side. Serve the waffles topped with dairy-free chocolate chips, organic peanut butter, plain yogurt, and the caramelized bananas.
