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Sweet potato, butter pecan, and maple... all the best flavors of fall come together in these Sweet Potato Protein Waffles! These crispy waffles are next level when topped with sugar free maple syrup, pecans, and whipped topping. Who would have thought gluten free waffles with no added sugar could be so delicious?

NOTES: We used a sweetener that measures like sugar for these waffles. Be sure to check your sweetener's conversion chart and adjust as needed. Feel free to swap the gluten-free flour for all-purpose flour, or fine oat flour. If you need lower fat, you can substitute half a cup of egg whites for the two whole eggs and trade the butter for unsweetened applesauce. The sweet potato can also be substituted for banana!

Sweet Potato Protein Waffles

Makes 4 waffles


2/3 cup (80g) Metabolic Nutrition Protizyme in Butter Pecan flavor

1/2 cup (60g) gluten free flour

1-2 tbsp. sugar free brown sugar alternative

1 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg (optional)

1/4 tsp. ground ginger (optional)

2/3 cup sweet potato, cooked then mashed or pureed

2 large whole eggs

3 tbsp. water

2 tbsp. light butter or buttery spread, melted

1 tsp. pure vanilla extract


Whisk together dry ingredients (through spices) in a medium mixing bowl. 

Add wet ingredients (through vanilla) and mix just until no dry clumps remain.

Preheat a waffle iron over medium-medium low heat and spritz with cooking spray. 

Add batter one half cup at a time to make four waffles (may need to use less if your waffle iron is small). 

Let your waffle cook until the iron beeps or until your waffle is golden brown and releases easily. Repeat for three more waffles.

Stack waffles on a plate and top with pecans, sugar free syrup, and light whipped topping (optional). Enjoy!

Calories (per waffle, not including topping): 200kcal, Fat: 6.5g, Sat fat: 1.9g, Carbs: 20g, Fiber: 3g, Sugar: 4g, Protein: 15g, Sodium: 101mg

Finished Product

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