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SWEET POTATO EGGLESS WAFFLES

Had mine with blueberries, maple syrup and  icing sugar, while my LO had hers plain with blueberries.

 This is an eggless version so it's suitable for those who are allergic to eggs. Well, not that we are allergic, just that when I opened the fridge, dang, no more eggs! <Being forgetful has become a common thing ever since I became a mom> Lol! But I was in the mood for waffles, so I started searching and found out that I could actually substitute the egg with those tiny black seeds that are loaded with nutrients that can have important benefits for our body and brain, a.k.a chia seeds! These little seeds are not only packed with goodness, they also provide some extra crunch to the waffles :D

Ingredients:


  • 1 tbsp chia seeds 
  • 3/4 cup of sweet potato purée (I used Japanese sweet potatoes)
  • 110g all purpose flour 
  • 1/4 cup cornstarch 
  • 1 cup fresh milk
  • 2 1/2 tbsp VCO
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tbsp drinking water
  • Pinch of ground cinnamon 


  1. Soak chia seeds in drinking water and leave for 15 mins to set. 
    This will serve as the egg substitute. 
  2. In a large bowl, combine sweet potaro purée, milk, coconut oil and chia seed mixture. 
    The wet ingredients.
  3. In another bowl, combine the all purpose flour, corn starch, baking powder, baking soda and ground cinnamon. 
    The dry ingredients.
  4. Add wet ingredients to the dry ingredients and stir til just incorporated. Leave to rest for about 10-15 mins (while I grease and preheat the waffle maker) and cook according to the manufacturer's directions for your waffle maker. 
    Do not worry about small lumps in the batter.
  5. Eat it plain, serve with fruits/maple syrup/ice cream or whatever toppings you like!


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