Sunday Morning Sourdough Blueberry Waffles

I am so fascinated by sourdough starter and the endless possibilities of things that can be made with it. Next to a crispy sourdough loaf right out of the oven, this is definitely my favorite way to use the sourdough discard! These waffles come out crispy on the outside and a perfect soft texture on the inside. If you have any leftover they freeze really well. Just pop them in the toaster oven to reheat, add a little almond butter and you have a great healthy breakfast to go.

Sunday Morning Sourdough Blueberry Waffles

Made with discarded sourdough. These blueberry waffles are crisp on the outside and soft on the inside.

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Course Breakfast

Cuisine American

Servings 4 servings

Calories 338 kcal

Ingredients

  

1x2x3x

• 2 cups sourdough starter discard I take my sourdough out the night before and feed it and leave it on the counter overnight. The next morning I take 2 cups of the starter out for this recipe.
• ¼ cup avocado oil
• 2 tbsp ground flax seed mix together with 5 tbsp water
• ¼ cup maple syrup
• 2 tbsp cinnamon
• 1 tso baking soda
• 1 cup blueberries fresh is best but frozen will work also

Instructions

 

• Preheat waffle maker according to manufacturers instructions.
• In large mixing bowl add sourdough starter, oil, flax seed mixed with the water, maple syrup, cinnamon and baking soda. Mix well.
• Gently fold in blueberries.
• Pour batter into preheated waffle maker. The amount of batter will depend on the size of your waffle maker. Cook according to manufacturers instructions.

Nutrition

Calories: 338kcalCarbohydrates: 47gProtein: 4gFat: 16gSaturated Fat: 2gSodium: 74mgPotassium: 119mgFiber: 5gSugar: 16gVitamin A: 20IUVitamin C: 4mgCalcium: 70mgIron: 1mg

Keyword vegan, sourdough, blueberries, maple syrup, plant based, brunch

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