Gluten-Free Lemon Poppyseed Mini Waffles - Potatoes USA - Philippines

Ingredients

• 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)