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  • Michelle

Potato Waffles

So I have been playing with my waffle iron again, and the result is these absolutely gorgeous waffles. These are gluten, grain and dairy free and high in fibre, so good for the little guys in our gut (you know how I love the little guys).

These are a very neutral waffle, neither a sweet or a savoury, so could be used for either, I am going to trial making a batch and putting them in the fridge to use as a toast substitute, so I will let you know how that goes, in the meantime, to the recipe.....


OO! Aren't those pretty! And very delicious too, especially for those of us who should not even be eating gluten free bread.

Potato waffles - made 3

2 medium potatoes, scrubbed, skin on, grated - do not rinse the grated potato, we want all that beautiful resistant starch

2 eggs

1 tablespoon green banana flour

1 tablespoon psyllium husk

2 pinches of salt


olive oil spray

waffle iron


Pop the grated potato into a bowl with eggs, mix to combine, beat in the dry ingredients, now let that sit for about five minutes to think about things and let the psyllium husk absorb some of the moisture from the potatoes.

Heat your waffle iron and give it a spray with your olive oil, spoon 1/3 of the mix onto the bottom plate, spread it out, lower top plate, cook until golden. Repeat until all mix is gone.

For me, because I can only cook one at a time but I wanted them all hot, as they came out of the waffle iron I popped them into the toaster to wait, then I toasted them while I scrambled some eggs, buttered the waffles as I would toast, topped with the eggs, a sprinkle of herbs, a grind of pepper and Stuart's your Uncle!


Breakfast.

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