Sourdough Waffles: How to Add More Fiber & Protein
This sourdough protein waffle recipe is one of my go-tos when I have old sourdough starter in my fridge to use up. Almond and coconut flours add extra protein and fiber to the probiotic rich mixture that freezes well for an excellent hearty breakfast.
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Why You’ll Love This High Protein Sourdough Waffles Recipe
When I created this recipe I wanted to create a waffle with higher fiber and protein content than regular wheat would provide.
There would be a number of ways to this – yogurt, cottage cheese, protein powder, etc. But just swapping flour was the easiest thing for me that day without change the appearance, texture or taste too much. It was a win!
My sourdough started already provided a probiotic rich addition, and I wanted a hearty nourishing breakfast for my kids.
Almond and coconut flours both have way more protein and fiber than just plain wheat flour does. Some would say that because the wheat flour in my starter has been completely soured, those with gluten sensitivities could even safely eat these. But if you have a gluten free starter, it would work perfectly!
I love that they are more hearty and rich, and my kids love them too!
I like to make a double batch and throw leftovers in the freezer for an easy breakfast to warm up on busy mornings.
Ingredients: How to Add More Fiber & Protein
- Sourdough Starter – Adds moisture, flavor and an extra digestibility and nutrition boost with a fermented tangy flavor.
- Eggs – Binder, and more protein.
- Milk – Makes the waffles more moist, especially milk with more fat.
- Coconut oil – Adds moisture and prevents sticking. (Any oil or melted butter would work here.)
- Coconut flour – Provides a lot of fiber, plus extra protein with a sweet flavor profile
- Almond flour – High protein flour that imparts tenderness, moisture and flavor. (This finely sifted brand is my favorite.)
- Baking soda – Interacts with the acidity of the sourdough starter to give these waffles a hefty rise
- Sea salt – Enhances all flavors and provides trace minerals.
How to Make Sourdough Protein Waffles
- Preheat waffle iron while you’re mixing the batter.
- In a large bowl beat the egg then mix in the sourdough, oil, and milk.
- Add dry ingredients to the bowl and mix just until the dry ingredients are moistened. Do not over-mix.
- Spray the waffle iron with oil and pour 1/4 to 1/2 cup of batter onto each section of the waffle iron. Cook until golden brown.
- Enjoy!
Common Questions About Sourdough Waffles
We love to top these crispy warm waffles with a pad of butter, or a swirl of homemade whipped cream and fresh berries and real maple syrup. I also like to just eat them plain! Or you could do a savory version with cream cheese and smoked salmon. The waffles themselves aren’t super sweet, so they’re very versatile.
You can use any waffle maker to make these waffles. They get nice and lofty in my Belgian waffle maker, but kids like using our mini waffle maker that makes them more thin and crispy if you leave them long enough.
You can store these waffles for a week in the fridge, or a couple months in the freezer. We like to warm them up in the microwave as opposed to the toaster because my kids like the softer texture. But the toaster makes them taste fresh and crisp.
Absolutely. I like to make a double batch and freeze what we don’t eat. It would be very easy to make them in advance and warm them up briefly in the toaster, oven, or microwave.
The almond and coconut flours add extra fiber and protein to the recipe. If you use other flour, you may have to adjust the liquid to make the batter the right consistency, but it should work just fine.
Yes! You can even use discard sourdough starter for this recipe. The baking soda interacts with the acid in the starter to create the rise, so there’s no need for the starter to be active. It works either way. If the starter is super cold though, the coconut oil will solidify and won’t incorporate. In that case, use avocado oil.
No. You can mix this batter up and start making the waffles immediately.
Make sure you keep them in your waffle maker for 3 to 4 minutes, until they develop a nice brown exterior.
Yes! You do not need to use active starter with this waffle recipe.
No, I make the batter fresh right before I’m ready to bake. Because of the eggs and the nature of baking soda used for leavening, you want to use it right after mixing it up.
Easily! All of the ingredients are gluten free, besides my starter. So, if you already have a gluten free starter, you’re good to go!
More Easy Sourdough Recipes
I hope this easy sourdough waffle recipe helps you continue confidently on your simple sourdough journey. Check out these posts if you haven’t already, and thanks for following along for more!
Sourdough Protein Waffles Recipe
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Sourdough Waffles: How to Add More Fiber & Protein
Equipment
- Waffle Maker
- mixing bowl
Ingredients
- 1 cup sourdough Starter
- 2 eggs
- 1/2 cup milk
- 1/4 cup coconut oil melted, or avocado oil
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1 tsp baking soda
Instructions
Preheat & Mix
- Preheat waffle iron.
- In a large bowl beat the egg then mix in the sourdough, oil, and milk.
- Add the rest of the ingredients to the bowl and mix just until the dry ingredients are moistened. Do not over-mix.
Bake
- Spray the waffle iron with cooking oil and pour 1/4 to 1/2 cup of batter onto each section of the waffle iron. Cook until golden brown.
- Enjoy!
Notes
Nutrition
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These waffles are a family favorite, and I hope they become yours too!