I never met a waffle I didn't like...but these vegan, gluten free sweet potato waffles are definitely my new fave. Moist and tender inside and lightly sweet, they are delicious with any sweet or savoury topping you can add! Be sure to make a double batch so you can freeze them for later.
Preheat waffle iron to medium-high (I set it to just less than 4 out of 5). Preheat oven to 200° Fahrenheit (100° Celsius).
In a small bowl, mix ground flax with 4 tablespoons warm water and let sit for five minutes to gel - this is a flax 'egg'.
In a food processor or blender, add sweet potato, oats, rice flour, soy milk, avocado oil, flax egg, maple syrup, apple cider vinegar, baking powder, cinnamon, vanilla, salt and cardamom. Blend for 1-2 minutes or until mixture is smooth and well blended.
Brush waffle iron with avocado oil if necessary so waffles don't stick, then fill iron according to manufacturer's directions and cook. For my iron, it takes about 1/2 cup of batter for a 4 inch (10 cm) waffle.
Cook until crisp and golden brown on outside. When waffles are done, transfer them to a cookie sheet in the oven to keep warm. Serve with your favourite toppings!
These waffles will keep well in the fridge for 2-3 days and in the freezer for a month. To reheat, simply toast in the toaster.