Raise your hand if you started baking & making all the delicious creations during the pandemic (hellooo!)
And if not? It’s never too late to start! That is, if it’s your thing..
Sourdough baking is not for everyone – I will give you that. It does take patience, time and consistency! But anything that gets a lot of love, care and attention.. is always going to be worth it in the end.
Already got it all figured out? Then read on to learn how to make this super user friendly Sourdough Breakfast Batter – with a Gluten-Free & Vegan alternatives to choose from and as always- refined sugar free 🙂
- 1 cup Regular or GF Flour of choice
- 1 cup Regular or GF Sourdough Starter – active or unfed/discard
- 3/4 – 1 cup Milk of choice (a bit more if it’s a heavier/denser flour)
- 2 tbsp Raw Cane Sugar
- However, any mineral rich sugar will work – honey, maple syrup, coconut, panela, etc.
- 2 Free Range Eggs
- Mix 2 tbsp ground flax with 4 tbsp water for flax egg alternative
- 3 – 4 tbsp melted Butter / Ghee or Coconut Oil (a bit more for heavier/denser flour)
- Use a brush coated with oil to coat the pan or waffle iron.
- 2 tsp Vanilla
- 1 – 2 tsp cinnamon or spices (optional)
- 1/2 tsp Baking Soda
- 1/2 tsp Himalayan or Sea Salt
- 1/4 tsp Baking Powder
- Start heating pan to medium heat or plug in the waffle iron to start warming.
- Mix all ingredients together in a medium – large mixing bowl, making sure not to over mix. If there are a few clumps that’s okay!
- Oil the pan/iron and pour your desired sized pancakes or waffles! I find for big fluffy but crisp waffles I add almost a cup of batter and let cook for about 5-10min depending on the heat. For pancakes I pour about 1/3 cup of batter to make small – medium size pancakes. I cook them over medium heat for about 2 – 3 minutes per side or until bubbles are popping through and the bottom is golden brown.
- Topping Suggestions: This is where it can get SUPER nutrient dense, creative and fun! Eat what is in season: fruit, nuts, dried fruit, jam, nut butter, spices/herbs or make your own berry sauces, whip cream or own creation! Perhaps Chicken & Waffles is more your style?! Or savoury Pancakes with Cheese & Herbs?
- Pre-Make: Pour leftover or extra batter into a reusable glass container and store in the fridge for 3 – 5 days and use whenever! OR cook up your whole batch and store the cooked waffles/pancakes in the fridge for up to 7 days and in the freezer for about 1-3 months (for optimal taste./quality).
- Ways to Use: Replace the flour with Protein Powder OR do a 50/50 ratio to increase the nutritional value of your meals. Use these for Breakfast, Lunch, Dinner, Snack, Post-Workout Meal or even Dessert!
Heidi MacAulay, R.H.N.
“Eat more plants. Do more yoga. Read more books.”
Learn more about me, my credentials or how to work with me here!