These waffles are made with extra sourdough starter discard you have on hand, but are left overnight to ferment, which gives the waffles a mildly tangy flavor and a fluffy texture. The sourdough adds the lactic, cultured flavor you would get from a buttermilk waffle, but without the dairy. And you don't need any baking powder, since the sourdough starter acts as the leavening agent. I like to add my favorite protein powder to boost the nutrition of these waffles, which all told have over 20g of protein each. I love pumpkin seed protein, which is just dehydrated pumpkin seeds with no added ingredients or artificial sweeteners, and adds a delicious nutty flavor.
I like to top my waffles with dark chocolate chips, berry compote, and hemp seeds.
Whole wheat sourdough waffles
Ingredients (makes 3 large waffles):
100g sourdough discard
300g nondairy milk
40g maple syrup
40g neutral oil (I used avocado oil)
200g whole wheat flour (I used freshly milled soft white wheat berries)
3 scoops of your favorite protein powder (optional)
1 tsp vanilla extract
1/2 tsp cinnamon
Whisk the sourdough starter, nondairy milk, maple syrup, and oil together until smooth.
In a separate bowl, whisk the flour, salt, and protein powder, then add to the wet ingredients and whisk until well combined.
Add the vanilla and cinnamon and stir until evenly incorporated.
Leave the batter in a covered bowl overnight or 8-12 hours.
The next day, preheat your waffle iron to medium high heat. Add enough batter to fill your waffle iron. If you have a standard circular waffle iron, you will need about 1/3 of the batter.
Cook for about 5-7 minutes, until golden brown.
Top with dark chocolate chips and berry compote or your other favorite waffle toppings.
Quick berry compote
2 cups fresh or frozen berries of choice
1/4 cup water
3 tbsp maple syrup
Add your berries and water to a sauce pan over medium heat with the water. If they are frozen, give them 5 minutes or so to thaw and release their juices.
When the juices and water start to simmer, reduce to low and simmer for an additional 5-7 minutes, until the juices thicken and the berries start to break down.
Turn off the heat and stir in the maple syrup. Enjoy on sourdough waffles!