Vegan Sourdough Waffles
Vegan Sourdough Waffles! Have leftover sourdough starter? Then make these vegan waffles! Light and crispy, perfect for breakfast and brunch with freezer directions!
Equipment
Ingredients
- 1 cup all-purpose flour, see notes
- 1/2 cup unfed sourdough starter, sourdough discard
- 1 cup unsweetened soy milk
- 1 tablespoon maple syrup
- 1 tablespoon white vinegar
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 2 tablespoons oil
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- The night before you want waffles; stir together the flour, sourdough starter, soy milk, maple syrup, and vinegar. Cover with a clean dishtowel and place on the counter overnight, or for roughly 12 hours.
- When ready to make your waffles, preheat your waffle maker and set aside.
- In a medium bowl, whisk together the flaxseed and water and let sit for ~5 minutes or until thickened. To the same bowl, whisk in the oil, baking soda, vanilla and salt. Pour into the sourdough base and stir to combine. The mixture should be fairly thick, as shown in the photo above.
- Scoop ~1/4-1/3 cup of the mixture into each section of your waffle iron (depending on size) and cook according to manufacturers directions. Remove and continue with the rest of the batter.
Notes
I've made these with 1/2 whole wheat flour and 1/2 all-purpose flour and they turn out great!
Nutrition
Serving: 1waffleCalories: 120kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 153mgPotassium: 59mgFiber: 1gSugar: 2gVitamin A: 63IUCalcium: 43mgIron: 1mg