Let's Get Cookin'

Sweet Potato Plantain Waffles {Recipe}

They’re fluffy, soft, delicious and freezer friendly too! Feel free to substitute pumpkin puree or butternut squash in this recipe. No waffle iron, no problem. You can also make pancakes using this exact recipes.

  • Author: The Simply Nourished Team
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 waffles 1x
  • Category: Breakfast


  • 1 medium plantain (yellow/green)
  • ¼ cup sweet potato or pumpkin puree
  • 2 large eggs
  • 1 Tbsp. pure maple syrup (such as NOW food)
  • ½ tsp. pure vanilla
  • 1 Tbsp. coconut oil, soft
  • 2 Tbsp. coconut flour (such as Nutivaor Bob’s Red Mill)
  • 2 tsp. pumpkin pie spice or cinnamon
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
  • Chopped pecans (optional)


  1. Turn waffle iron on.
  2. Blend all of the ingredients in a blender or food processor.
  3. Grease waffle iron.
  4. Pour batter onto waffle iron and let cook for 4-6 minutes or until golden brown. Cooking time will depend on size of waffle iron.
  5. Top waffles with maple syrup and pecans if desired.


To reheat, simply take out of the freezer and pop in the toaster or heat in the oven at 300 degrees for 5-8 minutes.


  • Serving Size: 1 waffle
  • Calories: 154
  • Sugar: 9g
  • Sodium: 400mg
  • Fat: 7g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 4g