Sourdough Waffles: How to Add More Fiber & Protein
This sourdough 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.
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
Sometimes the coconut oil seizes up in the other ingredients, if they're too cold. So, I have used avocado oil in these instances, if I'm working quickly and the rest of my wet ingredients are cold.
Nutrition
Calories: 291kcalCarbohydrates: 19gProtein: 8gFat: 21gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 86mgSodium: 333mgPotassium: 76mgFiber: 4gSugar: 2gVitamin A: 168IUCalcium: 65mgIron: 1mg
Tried this recipe?Leave a comment below!
