Ingredients
Equipment
Method
Preparation
- Plug in the mini waffle iron and allow to heat up.
- Preheat the oven to 200°F, and place the oven rack on one of the lower shelves.NOTE: While making the waffles, you will be placing them in the oven to keep warm.
- In a small bowl, measure out the ground flax seeds and add 3 tablespoons of filtered water. Mix thoroughly and set aside to thicken.
- Melt the butter either in the microwave or on the stove on low heat to prevent burning.
Waffle Batter Instructions
- In a large mixing bowl, measure out the flour, baking soda, and salt. Whisk to combine evenly.
- In the liquid measuring cup, measure out the plant-based milk. Add the maple syrup, vanilla, and apple cider vinegar. Stir to combine and set aside for a minute or two.
- To the flour mixture add the butter, sourdough discard, flax, and milk mixture. Stir to combine until smooth with a few clumps.NOTE: If the batter seems too thick you can add more milk, 1 tablespoon at a time, until desired pouring consistency.
- Pour the waffle batter into the liquid measuring cup in preparation for making the waffles.
Waffle Making Instructions
- When the waffle iron is ready, the circle light on top will turn off.
- Open the waffle iron, and pour approximately 1/4 cup of batter toward the back end of the waffle iron. Close the lid and allow to cook.NOTE: The waffle iron light will turn back on when you are using the iron and when the waffles are cooking. The light will turn off when the waffle is done.
- When the waffle light turns off, open the top of the iron and, using a fork, place the waffle onto a plate.
- Place the plate into the preheated oven to keep warm while you make the rest of the waffles.
- Continue this process to make the waffles, using up all the batter.
Serving Instructions
- Place one or two waffles on a plate, and serve with your desired toppings. ENJOY!
Nutrition
Notes
- Waffle Topping Ingredient Ideas
- vegan butter
- maple syrup, date syrup, or honey
- berries such as blueberries, strawberries, or raspberries
- sliced bananas
- peanut butter, almond butter, or chocolate hazelnut butter
- sunflower butter
- 100% pure fruit jam such as strawberry, raspberry, peach, etc.
- How to Store
- These delicious sourdough waffles can be stored in an airtight container, or a tightly sealed (BPA-free) plastic bag, on the kitchen counter for 2-3 days.
- They can also be stored in the fridge for up to 7 days.
- For longer storage, you can place these waffles in the freezer for up to 3 months. Just make sure to separate each waffle with a piece of unbleached parchment paper to prevent them from sticking together, and store them in a freezer-safe container.
- How to Reheat
- To reheat your waffles, place them on low heat in the oven for approximately 5-10 minutes, or you can also use a toaster oven.
- While the microwave is an option for reheating, it may compromise the waffle's crispiness. For those who desire to preserve that delicious crispy crunch, then I recommend using the oven method for reheating.
- If you do not have any leftover sourdough discard, then feel free to use an active mature starter instead. Both will work just fine for this sourdough waffle batter.
- Depending on the size of your waffle maker, you may want to make a double batch to make sure you have enough delicious sourdough waffles.
- I do not recommend using bread flour for this sourdough waffle recipe as it will make the waffles too dry and tough.
- If you are looking for crispy waffles, then I highly recommend you place the waffles in a single layer on your baking sheet when keeping them warm in the oven versus stacking them on top of one another. This will keep the steam from softening the waffles.
- If you do not have apple cider vinegar on hand, then you can easily use lemon juice instead.
- Although I am not a fan of using coconut oil, due to its high saturated fat content, I know some people like to cook with it. Coconut oil can easily be used in this sourdough discard waffle recipe.
- This batter can also be used to make sourdough pancakes. Use the same measurements, however, you may need to use a bit more milk to thin out the batter. When making sourdough discard pancakes, just add 1 tablespoon of milk at a time until you reach the desired consistency.
- ENJOY!