Thanksgiving Morning: (Gluten-Free) Sweet Potato Waffles

Start Thanksgiving morning off right with these delicious seasonal waffles - and look for the gluten-free option below! 1 1/2 cup whole wheat or whole spelt flour*1 1/2 cup unbleached white flour*1/3 cup Sucanat sugar (unrefined cane sugar)2 1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt (I like pink Himalayan salt)1 1/2 teaspoons cinnamon1/2 teaspoon powdered ginger2 cups soymilk1 3/4 cup cooked, mashed sweet potato1/3 cup coconut oil, melted2 teaspoons pure vanilla extractDirections:

1. Begin by preheating your waffle iron. Set aside.
2. Preheat the oven to 300F. You can keep cooked waffles warm by placing them on a greased cookie sheet or on an oven proof plate, covered with foil until ready to serve.
3. In a large mixing bowl combine flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger.
4. In another mixing bowl combine soy milk, mashed sweet potato, oil, and vanilla. Whisk together until smooth and combined.
5. Add the sweet potato mixture to the flour and stir until combined and no lumps remain.
6. Lightly oil the waffle iron and pour in the batter. Cook according to waffle iron directions until done.
7. Serve with Earth Balance and pure maple syrup.

*For Gluten Free Waffles:

Replace the wheat or spelt flour with2 1/2 cups of Bob's Red Mill All Purpose Gluten-Free Baking Mix and1 teaspoon xanthan gum!Continue through the recipe exactly as written and they work out fine~