(Naturally Low Carb!) Sourdough Discard Waffles 🧇
Extra crisp and fermented down into low carb territory, these sourdough discard waffles make for quite the healthy breakfast treat.Â
Servings 5 small waffles
Ingredients
- 227 g sourdough discard
- 1 large egg at room temp
- 1 tablespoon sweetener of choice
- 1 teaspoon vanilla extract
- pinch fine sea salt
- 1/4-1/2 teaspoon baking soda (i.e. our “secret” ingredient)(use less for fresh discard and more if it’s ultra sour)
- 1/4 teaspoon baking powder
Instructions
- Add sourdough discard, an egg, sweetener, vanilla, a pinch of salt and mix well with a spatula (spoon, or whisk… it’s not important) until well combined. Add the baking soda and baking powder at the very end (right as you’re heating up your waffle maker), and mix until just combined and it puffs up nicely (it’s a chemical reaction, you’ll know what I mean).Â
- Heat up your waffle maker. Melt a small pad of butter (or cooking oil of choice) and pour in two scant tablespoons of batter per waffle.
- Cook for 3-4 minutes or until golden and crisp.
- Serve right away with toppings of choice.
Notes
*please note that all sourdough recipes on the site are developed around King Arthur's Organic Bread Flour (for consistency sake)(and because its my personal favorite "generic" flour to bake sourdough with)(but I generally also test all the recipes with other heirloom & heritage flours– Hayden Flour Mills makes some of my favorite blends).Â