Description
These dairy-free sourdough waffles are made with banana milk, offering a deliciously unique twist with a hint of banana and cinnamon flavor.
Ingredients
Units
Scale
- 1 1/2 cups banana milk
- 1/2 cup melted and cooled coconut oil or other oil
- 1/2 cup ripe sourdough starter, stirred down
- 2 cups flour (can be a mixture of all-purpose and whole wheat)
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- The night before, in a large mixing bowl, combine banana milk and melted, cooled coconut oil. Add the ripe sourdough starter and mix thoroughly with a whisk.
- Sprinkle the sugar on top and whisk until dissolved. Cover the bowl with plastic wrap and let it sit at room temperature overnight.
- In the morning, preheat your waffle iron according to the manufacturer’s instructions.
- In a separate bowl, mix together the flour, salt, and baking soda.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Whisk in the vanilla extract and eggs until the batter is smooth.
- Pour the batter onto the preheated waffle iron and cook according to the manufacturer’s instructions, usually about 4-5 minutes, until the waffles are golden brown and crisp.
- Serve immediately with your favorite toppings.
Notes
For a vegan version, substitute eggs with a flax egg or other egg replacer. These waffles are best served fresh but can be frozen and reheated in a toaster. Experiment with different types of banana milk flavors for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 5 grams
- Sodium: 400 mg
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 55 mg