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Gluten-Free Lemon Poppyseed Waffles

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Potato Type: Russet
Cuisine: American
Prep Method: BoiledMashed


Breakfast/BrunchMain Dish

Prep Time

10 Mins

Cook Time

5 Mins


Serves 6 (14 mini waffles)


  • 1 cup mashed potato (from about 2 medium-sized cooked Russet potatoes)
  • 1 large egg
  • 1/3 cup sugar
  • 1/3 cup Swerve sweetener
  • 1 Tablespoon olive oil
  • 2/3 cup buttermilk
  • 1 (5.3-ounce) container fat-free vanilla Greek yogurt (I used Dannon Light & Fit)
  • 1 teaspoon lemon extract
  • 1 Tablespoon poppy seeds
  • 1 Tablespoon chia seeds (optional, but will add fiber and help "hold" batter together)
  • 2 cups Pamela's gluten-free baking mix
  • 1 scoop unflavored whey protein powder
  • Maple syrup (optional)


  1. Preheat waffle iron to medium-high heat.
  2. Combine mashed potato and next 9 ingredients (through chia seeds) in a stand mixer and mix until combined.
  3. Whisk together baking mix and whey powder. Beat into potato mixture but do not overbeat.
  4. Lightly coat center of waffle iron with cooking spray; cook in batches using 1/4 cup of batter per waffle.
  5. Carefully remove waffles from waffle iron and let cool on wire rack 10 minutes. Drizzle with maple syrup, if desired.


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Recipe By: Regan Jones of Healthy Aperture

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Nutrition Facts Per Serving













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