Vegan Sourdough Waffles
Bubbly sourdough starter combines with just a few other ingredients to create these airy, crispy vegan sourdough waffles!
Servings: 4 waffles
Calories: 314kcal
Equipment
- 1 Waffle Maker
Ingredients
- 2 cups fed sourdough starter (see notes for tips!)
- 5 tablespoons coconut oil
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 1 teaspoon baking soda (don't omit this!)
Instructions
- Preheat your waffle iron.
- Combine the fed sourdough starter, coconut oil, thickened flax eggs, maple syrup, cinnamon and salt in a large mixing bowl until fully combined.
- Sprinkle over the baking soda and stir well to incorporate. You want to make sure there are no clumps of baking soda in your batter. Allow this mixture to foam up for a few minutes.
- Pour the batter by ½ cup amounts onto your waffle maker and cook for 4-6 minutes until brown and crispy. If the dough is separating when you try to open the waffle maker, you need to let the waffles cook longer.
- Continue cooking waffles until all the batter is used up. You should get about 4-6 waffles.
Notes
- Ideally I make these waffles with warm, fed sourdough starter when it's nice a bubbly. However, you can also use sourdough discard that's been in the fridge. You will just need to remove your sourdough discard from the fridge and let it come to room temperature for a couple of hours before making these waffles.
- The warmer your sourdough starter, the easier it will be to combine it with the other ingredients.
- Baking soda is one of the most important ingredients in this recipe, so don't leave it out! If you do (which I've done), you'll end up with super sour waffles.
Nutrition
Serving: 1waffle | Calories: 314kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 567mg | Potassium: 99mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 2mg