Waffles might be my family’s love language. We make them most Saturday or Sunday mornings, and try to make a big batch so the kids have them for breakfast a few more days. This recipe is inspired by a passed down family recipe my mother-in-law has made forever. I first started soaking the oats overnight and then discovered my love of sourdough and added that in to increase health-benefits too.
The health benefits of sourdough go WAY back. This article from cultures for health discusses the history. Overall fermenting grains can help increase availability of nutrients and also make them more easily digested.
Gluten-Free Sourdough Oat Waffles
- 2 cups rolled oats
- 1/2 cup Gluten Free Sourdough starter Could use plain yogurt if you don't have a starter yet!
- 2 1/2 cups Gluten Free Flour I used Namaste Blend from Costco
- 3 1/2 cups Non-dairy milk I used hemp milk, dairy milk works well if you tolerate.
- 6 TBS Butter If dairy free use all oil or ghee if tolerated.
- 6 TBS olive oil (can do all butter if you prefer)
- 4 TBSP Maple Syrup Can sub honey or another sweetener.
- 4 Eggs
- 1 tsp Cream of tarter
- 1 tsp Baking Soda
- 1 tsp Cinnamon