I'm absolutely thrilled to share two of my all-time favorite waffle (or pancake) recipes from my "The Art of Sourdough Baking Workshop" collection! And don't worry if you don't have sourdough discard on hand; I've also included a fantastic recipe link for scrumptious gluten-free 'Coconut Almond' waffles!
These sourdough waffles are incredibly easy to whip up, as long as you have a sourdough starter ready... and guess what? They're not sour at all (thanks to the magic of baking soda!).
"These recipes are crafted with health in mind and can easily be plant-based if you choose. They're dairy-free, sugar-free, and can be made egg-free, as well as gluten-free and grain-free!"
Check out the first two recipes blogged below, and the third one comes with a link:
Quick Easy Sourdough Pancake/Waffle or
Sourdough Overnight Waffle (link here, but also included in the body of this blog)
Coconut Almond Waffle Recipe (no sourdough required).
Quick Easy Sourdough Pancakes/Waffles
My all time, hands down, fastest, easiest, tastiest pancake (or waffle) mix I have made!
For this recipe you will need to build up your sourdough by not discarding for 1 or 2 feeds, depending on how much starter you keep in reserve. Also, a recent revision is the inclusion of an egg free option*.
This recipe can be used to make either waffles or pancakes.
Ingredients:
1 1/2 cups of sourdough discard
2 tbsp of apple sauce ( substitution: 2 tbsp coconut oil)
1 tsp of vanilla extract
2 tbsp of ground flax seed
1 egg, beaten*
1 tbsp of honey**
1/4 tsp of sea salt
3/4 tsp of baking soda
Preparation
Mix all ingredients in a medium size bowl, let sit for 2-3 minutes
Using a 1/4 cup measuring, pour onto a lightly greased heated skillet (make sure it is good and hot!) to make roughly 8 pancakes.
This recipe will make 4-5 airy waffles using measurement of 1/2 cup
For pancakes add additional plant mylk (1/8-1/4 cup).
Serve with fresh fruit and syrup
*For egg free version, eliminate flax seed and in its place mix 2 tbsp of chia seed in with 1/4 cup of room temperature water or plant mylk, let sit 5 minutes, add before the baking soda, whisk well, then add baking soda.
**To make this vegan friendly, sub out the honey for maple syrup, date or coconut syrup.
Sourdough Overnight Waffle (Grain Free, Gluten Free/Dairy Free option)
This recipe was written with a gluten free sourdough starter in mind, however, if you have no issues with gluten or wheat you can substitute in your gluten sourdough starter. The sourdough in the waffles imparts a unique buttermilk flavour reminiscent of a childhood of buttermilk pancake mornings, but without the grain or the dairy! To get the full flavour and benefit of the sourdough this recipe requires preparation the night before.(*Option for Discard or Starter to be Grain Free see below)
Overnight Ingredients:
1 cup of almond flour
1/2 cup of coconut flour
1/2 cup of tapioca flour
1/2 cup of a gluten free sourdough discard (ripe or fed)
1 tbsp of maple syrup
1 cup of non-dairy plant mylk (rice, hemp, coconut, almond) (or spring water)
2 tbsp of lemon juice
Following Morning:
2 tbsp of ground chia seed
1/2 tsp of salt
1/2 tsp ground ginger
1/2 tsp of ground cinnamon
1/2 tsp of baking soda
Wet Ingredients:
1 egg
1 1/2 tsp of vanilla extract
1/8 cup of liquid coconut oil
Optional: 1/4- 1/2 cup of room temperature water (to desired consistency)
Non-Grain Free Version
Reduce almond flour to 1/4 cup and add in buckwheat flour 3/4 cup. All other ingredients and steps remain the same.
Preparation:
in a non-metallic bowl combine the overnight ingredients. Cover and let rest on counter (8-10 hrs).
whisk the egg and vanilla together and add to the overnight batter;
next, add coconut oil (if you heated coconut oil to liquify, add tiny increments and stir continuously while adding).
add the mix of spices, salt and baking soda
stir together and allow to sit for 5 minutes, check consistency of batter
depending on consistency, add water in increments into the mix to get desired consistency for waffle preparation.
Meal Tips/Preparation:
yields about 3 cups of batter; servings 4-6 (depending on waffle maker)
for added sweetness add chocolate chips, blueberries, grated apple (1/2 cup) to mixture
*to have a 100% grain free bake you will need to start a grain free culture using a pseudo-grain (seed) like sorghum, millet, quinoa or a root like cassava. For example, you can easily convert a brown rice starter over to cassava, or start from scratch using cassava. If you have no specific dietary objections, sensitivities or allergy, this step is not necessary and you can use any gluten free starter you have on hand.
Hope you enjoy these waffles!
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