Vegan Sourdough Waffles
Vegan Sourdough Waffles that are light, airy, crunchy on the outside, whole wheat, and absolutely divine. Serve with fruit and maple syrup for a delicious breakfast.
Prep Time15 minutes mins
Cook Time15 minutes mins
Overnight resting time8 hours hrs
Total Time8 hours hrs 30 minutes mins
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 10 large waffles
Calories: 146kcal
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