Sweet Potato Protein Waffles With Cashew Butter Sauce

Yet another breakfast recipe.. and yes, it’s waffles again. After moving house, I recently dug out my waffle maker and have yet again entered a phase of obsession with making waffles. I’m really getting into experimenting with different flavour combinations and toppings at the moment; which is making me so excited for Autumn and adding warming spice blends to literally everything. There’s no better scent to wake up to in the morning than the smell of freshly cooked cinnamon waffles or pancakes on a chilly Autumnal morning.

These waffles actually contain two portions of fruits and veggies with both banana and sweet potato blended into the batter. Both of these work really well to add moisture to the mixture and also provide a natural hint of sweetness.

These are great if you have a little more time on your hands of a morning and want to make something slightly more indulgent, perhaps for a weekend brunch! Whilst they taste like a delicious sweet treat, these are actually packed with wholesome ingredients and a good source protein and carbs so fuel you for the morning.

I’ve used a vanilla whey protein here, but you could always experiment with different flavours or plant based proteins. Personally, I think the vanilla works really nicely here and compliments the subtle hint of banana flavour, but I also think caramel or chocolate work taste delicious too!

I almost forgot to mention one of the best parts.. the toppings, of course! I’m so happy that figs are now coming into season and fully intend to make the most of this time of year! I’m absolutely obsessed with this cashew butter sauce and would literally drizzle it over everything and anything if I could. It’s the perfect topping for pancakes, porridge, waffles and cakes!


  • 100g cooked sweet potato
  • 2 whole eggs
  • 30g oats
  • 3 scoops vanilla whey protein (about 75g)
  • 1 small banana
  • 50ml non dairy milk
  • Tsp baking powder
  • 1/3 tsp bicarb
  • Pinch sea salt
  • Coconut oil for cooking
  • Heaped Tbsp cashew Butter
  • Tbsp Agave syrup
  • Non-dairy milk as needed


For the waffle batter, add all of the ingredients into a high speed blender and blitz everything together to form a smooth batter. Preheat your waffle iron and grease with a light brushing of coconut oil.

Once the waffle maker is nice and hot, pour over some of your waffle mixture and allow this to cook until beautifully golden. Repeat for the remaining mixture.

For the cashew butter sauce, mix together the nut butter and agave syrup, then gradually drizzle in the almond milk whilst stirring to create a smooth, pourable consistency.

Serve the waffles with some fresh seasonal fruit and a good drizzle of the sauce.

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