Eggless Potato Waffles

Nuvita Biscuits


  • 500 g potatoes (4-5 russet potatoes)
    2 cups all-purpose flour
    2 T butter
    2 tsp baking powder
    1 tsp baking soda
    2 cups unsweetened almond milk
    1 tsp salt
    1 tsp unrefined sugar


1. Wash and peel the potatoes. Cut potatoes into roughly equal pieces to ensure an even cooking time; I halved my russet potatoes. Fill a large pot with cold water an inch above the potatoes. Boil potatoes until a knife easily pierces a potato.

2. Grease** and preheat waffle iron. Mash the potatoes well and mix in flour, baking powder, and baking soda. Lumps in the batter are normal, but mix as well as possible. Mix in melted vegan butter and milk until smooth. Finally, mix in salt and sugar. Drop heaping 1/2 cups of batter onto the center of griddle, spreading slightly, and cook until golden brown. I cooked mine 6 minutes to a nice crispy brown, a minute longer than my usual 5.

*Because of the mashed potatoes in the batter, I highly recommend cooking all 8 waffles and freezing extras. Simply reheat frozen waffles in a toaster oven for a fast breakfast. Alternatively, halve the recipe to make 4 waffles.

**Be sure to grease the griddle regularly with a oil soaked paper towel as these waffles contain no oil and thus will stick.




Recipe Comments

  1. posted by mal_functiongeo on Mar 18, 2013

    I cook for 2. I buy Russet potatoes in 10 pound bags. Some always seem to go bad before bag is empty. Storage? Freezing? Etc.?

  2. posted by shahedC on Mar 22, 2013

    Spicy sausage, russet potatoes and cavolo greens in a creamy broth.

    It is supposed to snow in Denver and I want to make this soup tommorow.I can’t find a recipe,any help would be appreciated!

  3. posted by Bryan J on Mar 26, 2013

    Or will they be too small and pointless? They are the average size russet potatoes you buy by 5 lbs. Not the large ones.

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