Gluten-Free Sourdough Waffles (Same Day or Overnight)
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Vanilla and Bean · by Traci York★ 5.0 (8)

Gluten-Free Sourdough Waffles (Same Day or Overnight)

NUTRITION · PER SERVING85M COOK
CAL 9%·PRO 11%
CARBS 25G56% OF CAL
3G FIBER4G SUGAR18G OTHER
FAT 7G33% OF CAL
2G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy-exterior, tender-interior waffles made from gluten-free sourdough discard with banana and oats. Flavorful and easy, made with an overnight option for deeper taste. A satisfying gluten-free breakfast.

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Nutrition & ingredients

Ingredients

serves 10
  • 1 1/2 cup (160 grams) Gluten Free Whole Rolled Oats
  • 1/2 cup (60 grams) Super Fine Almond Flour (see note for variation*)
  • 1/2 cup (140 grams) Gluten Free Sourdough Starter Discard
  • 1 cup (240 grams) Milk (plant or pasteurized whole milk, I use cashew milk)
  • 1 1/2 teaspoon Vanilla Extract
  • 1 tablespoon Maple Syrup
  • 2 tablespoons Unsalted Butter (plant or dairy, melted)
  • 1/2 cup (125 grams) Mashed Banana (about 1 large banana)
  • 1/2 teaspoon Ground Cinnamon
  • 1 1/4 teaspoons Baking Powder (aluminum free)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
PREP
15M
SODIUM
384MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.