Vegan Sourdough Waffles
Vegan Sourdough Waffles. These waffles are light, airy, crunchy on the outside, whole wheat, and absolutely divine. Serve with some fruit or maple syrup for a delicious breakfast.
Servings: 10 large waffles
- 1 cup sourdough starter (unfed or fed, either works)
- 2 cups whole wheat pastry flour
- 2 cups nondairy milk
- 2 tsp apple cider vinegar
- 2 tbsp sugar
- ½ tsp baking soda
- ½ tsp salt
- 2 flax eggs (2 tbsp flaxmeal + 6 tbsp warm water, whisked)
- 2 tbsp vegetable oil (optional)
Make the overnight sponge by mixing together the sourdough starter, whole wheat pastry flour, sugar, milk and vinegar in a very large bowl. The dough will expand by morning as all those good bacteria and yeast go to work, so make sure you have enough room in the bowl.
In the morning, just before making your waffles, mix the baking soda, salt, oil, if using, and flax eggs into the overnight sponge.
Use a ½ cup measure to pour the batter on a preheated waffle maker. Bake according to manufacturer's instructions.
Serve hot with some fruit and maple syrup.
Serving: 1waffle | Calories: 146kcal | Carbohydrates: 27g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 204mg | Potassium: 170mg | Fiber: 3g | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg