Sourdough Waffles

Sourdough Waffles are a tasty way to start any morning. Furthermore, these waffles are made using Sourdough Discard which gives them a light, airy, and tender texture. In addition, this batter can also be used to make Sourdough Pancakes! Finally, these Sourdough Waffles will become a family favorite and weekend tradition for all.

Allergen Friendly

Sourdough Waffles are made using allergy-friendly ingredients. Furthermore, this recipe incorporates Sourdough Discard within the waffles. Incorporating Sourdough Discard reduces the gluten within the dough. In addition, if you allow the dough to ferment for at least 30 minutes (if not longer), this will allow the gluten content to reduce.

Furthermore, instead of dairy milk, Almond Milk is used. Almond Milk keeps the waffle batter thinner and makes it easier to cook inside the Waffle Iron.

In conclusion, these Sourdough Waffles are egg and dairy free, and gluten-reduced which makes these a delicious treat for all!

Sourdough Waffle Ingredients

• Organic, All Purpose Flour
• Organic, Whole Wheat Flour
• Old Fashioned Oats
• Coconut Sugar
• Salt
• Baking Soda
• Sourdough Discard
• Almond Milk (the amount you use depends on your batter consistency preferences)
• Avocado Oil

Making the Sourdough Waffle Batter

1. First, in a large, glass mixing bowl, combine the dry ingredients.
2. Next, add the Sourdough discard.
3. Then, add the wet ingredients to the bowl.
4. Next, stir all of the ingredients with a fork or Sourdough Whisk to combine.
5. Finally, allow the batter to sit for about 30 minutes prior to placing it in a Waffle Iron.

Combine the Dry Ingredients + Sourdough Discard

Combine the Wet Ingredients

Stir the Batter to Combine and Let it Sit for 30 Minutes

Cooking the Waffles

1. First, take out a Waffle Iron. We personally only have a mini one, but you are welcome to use a normal-size one, too.
2. Next, allow the Waffle Iron to heat up for about a minute prior to placing the batter inside.
3. Then, using a spoon or ice cream scoop, place a scoop of Sourdough Waffle batter inside the Waffle Iron.
4. Next, close the Waffle Iron and allow the waffle to cook until the light goes off or the iron beeps (this signals the waffle is ready).
5. Then, take the cooked waffle and place it onto a wire rack to cool, and/or so you can continue making waffles until the batter runs out.
6. Finally, top the Sourdough Waffles with blueberries (or other fresh fruit) and Organic Maple Syrup. Enjoy!

Heat the Waffle Iron

Scoop the Waffle Batter Into the Iron

Serve Hot or Warm with Fruit and Maple Syrup

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Sourdough Waffles

Yield: 12 Mini Waffles

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Sourdough Waffles are a tasty way to start any morning. Furthermore, these waffles are made using Sourdough Discard which gives them a light, airy, and tender texture. In addition, this batter can also be used to make Sourdough Pancakes! Finally, these Sourdough Waffles will become a family favorite and weekend tradition for all.

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Ingredients

• 1 1/2 c. Organic, All Purpose Flour
• 1/2 c. Organic, Whole Wheat Flour
• 1/2 c. Old Fashioned Oats
• 2 tbsp. Coconut Sugar
• 1/2 tsp. Salt
• 1 tsp. Baking Soda
• 1 c. Sourdough Discard
• 3/4-1 c. Almond Milk (the amount you use depends on your batter consistency preferences)
• 1/4 c. Avocado Oil

Instructions

1. First, in a large, glass mixing bowl, combine the dry ingredients.
2. Next, add the Sourdough discard.
3. Then, add the wet ingredients to the bowl.
4. Next, stir all of the ingredients with a fork or Sourdough Whisk to combine.
5. Then, allow the batter to sit for about 30 minutes prior to placing it in a Waffle Iron.
6. Next, take out a Waffle Iron. We personally only have a mini one, but you are welcome to use a normal-size one, too.
7. Then, allow the Waffle Iron to heat up for about a minute prior to placing the batter inside.
8. Next, using a spoon or ice cream scoop, place a scoop of Sourdough Waffle batter inside the Waffle Iron.
9. Then, close the Waffle Iron and allow the waffle to cook until the light goes off or the iron beeps (this signals the waffle is ready).
10. Next, take the cooked waffle and place it onto a wire rack to cool, and/or so you can continue making waffles until the batter runs out.
11. Finally, top the Sourdough Waffles with blueberries (or other fresh fruit) and Organic Maple Syrup. Enjoy!

Notes

You can also make this batter the night before and let it ferment over night in the refrigerator to reduce the gluten content even more.

Nutrition Information:

Yield: 6 Serving Size: 2
Amount Per Serving: Calories: 296Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 449mgCarbohydrates: 44gFiber: 3gSugar: 5gProtein: 6g