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Sourdough Waffles

Author Sonja

Ingredients

  • 2 cups 100% white whole wheat flour
  • 1 1/2 cups warm water filtered if possible
  • 3 T organic sugar evaporated cane juice
  • 1/4 cup Sourdough Starter go here to read about making a starter-just 2 ingredients
  • 1/2 cup coconut oil melted
  • 3 T chia seed or flax seed mixed with 9 T water to make an egg substitute can sub with 3 farm fresh eggs
  • 1 t sea salt or Himalayan salt
  • 1 t baking soda

Instructions

  1. Whisk together in a large non-metallic bowl the flour, warm water, sugar, and start.
  2. Cover the bowl with a lid or plastic wrap, leaving overnight (or anywhere from 8 to 24 hours) on your counter at room temperature.
  3. After leaving your batter for a period of time, and when you are ready to prepare your waffles, spray waffle iron with oil (I use organic olive oil), and heat your waffle iron.
  4. Uncover your batter, and stir in the salt, baking soda, egg substitute/egg (can omit altogether), and melted coconut oil (don't be alarmed if some of the coconut oil hardens a bit and turns white since it's cooling in the batter-it will melt again in the waffle iron).
  5. Bake your waffles 3 to 5 minutes or until a nice golden brown.
  6. Serve with your favorite toppings. We like jam, peanut butter, organic maple syrup, and the family likes butter, which I bet tastes fantastic.