As co-owner of The Recipe ReDux, I was compensated by PotatoesGoodness.com to manage this recipe contest.
Lemon-Poppyseed Mini Waffles use mashed potatoes to create a pre-workout treat filled with a nutrition boost & great taste
ICYMI, I posted these gluten free mashed potato donuts over on This Unmillennial Life earlier this week...
...along with a uniquely woven story of how the beginning of school brings changes, which has brought donuts into my family's life, which is a sign of change, which all relates to me needing a new pre-workout recipe.
You don't find writing talent like mine every day, I tell ya. You're welcome.
I know this because when I posted these donuts on Instagram I was met with SO many questions -- you can use mashed potatoes in donuts!?! Are these sweet? Donuts... made with mashed potatoes, what?
Yes folks. Mashed potatoes in donuts. It's a thing.
But it's not a thing I invented. The culinary gods that have gone before me have long known that mashed potatoes do amazing things in baked goods, providing moisture, structure and a unique texture that keeps you coming back for more. (Plus adding a fiber and nutrition boost that flour alone doesn't.)
Rather than give you MORE donuts today, though, I'm giving you a different twist with these Gluten Free Lemon-Poppyseed Mini Waffles.
The challenge of this month's sponsored recipe contest with PotatoGoodness.com was to create both pre- and post-workout goodies using potatoes. You probably already know that potatoes are a good source of carbohydrates, making them ideal pre- and post-workout fuel. [Carbohydrate is important for optimal mental and physical performance. A medium potato with the skin has 26 grams of quality carbohydrate!] But I say why stop with a plain potato when you can eat waffles and have the best of both!
These waffles are admittedly a little soft when you take them out of the waffle maker, so be careful to remove, well, carefully. Once you give them a moment to cool, they're ready to go.... either on-the-go as a pre-workout snack OR with a drizzle of maple syrup (especially if you're someone who needs a few more carbs to fuel. Note that I based the pre-workout appropriateness of these waffles on MY carb needs, which are possibly a little less than yours depending on your weight.)
So give them a try OR go the donut route. You can't go wrong with either. And if sweets are not your thing, you can head on over to The Recipe ReDux "Current ReDux" feature to see what other ReDux members are serving up as their favorite ways to fuel up with potatoes.
Gluten Free Lemon-Poppyseed Mini Waffles
Makes 14 mini waffles
- 1 cup mashed potato (from about 2 medium-sized cooked 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)
- Preheat waffle iron to medium-high heat.
- Combine mashed potato and next 9 ingredients (through chia seeds) in a stand mixer and mix until combined.
- Whisk together baking mix and whey powder. Beat into potato mixture but do not overbeat.
- Lightly coat center of waffle iron with cooking spray; cook in batches using 1/4 cup of batter per waffle.
- Carefully remove waffles from waffle iron and let cool on wire rack 10 minutes. Drizzle with maple syrup, if desired.