Here’s a gluten free and vegan breakfast waffle recipe that’s made with only 3 ingredients! Made with purple sweet potatoes, also called the Japanese Purple Sweet Potato or Okinawan Sweet Potato, these purple sweet potato mochi waffles are not just pretty, but they’re also delicious, too! Chewy and sweet, these “moffles” are naturally vegan and gluten-free!
Ingredients Used to Make Sweet Potato Mochi Waffes / Moffles
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Tapioca flour (also called Tapioca Starch) – While traditional dango are made with sweet rice flour, I decided to use tapioca starch instead to make sure the dango textures are chewy and elastic. Arrowroot starch and Potato starch can also be used instead. Cornstarch does NOT work.
Purple Sweet Potato – You’ll need mashed purple sweet potatoes for this recipe. You can steam, bake or boil them until soft but here’s the easy method: Wash and wrap a whole sweet potato in a microwave-safe silicone bag (like this one) or in a plastic wrap, then microwave on high for 6-7 minutes (or more depending on the size of the potato). You can make sure it’s cooked by sticking a fork or toothpick into the center. Let them cool somewhat before handling and mash it with a fork.
Maple Syrup – just to sweeten the waffles, but optional
More Sweet Potato Recipes
How to Make
How to Make Purple Sweet Potato Mochi Waffles / Moffles
Mix cooked sweet potato, tapioca flour, maple syrup and water
Pour the batter onto a lightly oiled waffle maker
Cook until slightly browned and crispy. For mini waffles, divide the batter into smaller portions and spread them out in the waffle maker so that they don’t touch.
Carefully remove the cooked waffles and for the best texture, let cool before enjoying since that helps the moffles become extra chewy.
Recipe Variations and Optional Add Ins:
- The mashed sweet potatoes in this recipe can be substituted with pumpkin puree as well as mashed bananas.
- For a pumpkin spice mochi waffle – sub sweet potatoes with pumpkin puree and add 1 tsp of pumpkin pie spice.
- For a banana bread mochi waffle – sub sweet potatoes with mashed bananas and add 1 tsp of cinnamon or 2 Tbsp of chocolate chips!
- You can add different flavorings to the mochi dough before cooking. For example, you can add either a teaspoon of coffee extract or espresso powder, cocoa, cinnamon or Cardamom Powder. They’re not typically added in a traditional recipe, but you’re welcome to experiment!
How to Store Mochi Waffles / Moffles
- The mochi waffles can be kept covered at room temperature for up to 24 hours. For longer storage, I would freeze the waffles in a plastic freezer bag or an airtight container, then microwave 30-40 seconds when ready to eat.
- I do not recommend storing these waffles in the fridge since mochi usually tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.
More Mochi Waffle Recipes You’ll Love
Vegan Purple Sweet Potato Mochi Waffles “Moffles”
- 1/2 Cup Mashed Purple Sweet Potato About 85 Grams
- 1/3 Cup Tapioca Starch
- 1/4 Cup Maple Syrup
- 1/4 to 1/2 Cup Water
- Mix mashed potato, tapioca starch, maple syrup and 1/4 cup of water. Add more if the batter is too thick
- Pour the batter onto a lightly oiled waffle maker and cook until slightly browned and crispy. For mini waffles, divide the batter into smaller portions and spread them out in the waffle maker so that they don’t touch.
- Carefully remove the cooked waffles and for the best texture, let cool before enjoying since that helps the moffles become extra chewy.
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