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Sourdough Oat Flour Waffles are the ultimate healthy breakfast carb — light, crispy, egg free and packed with flavor. Need a protein boost? See the higher-protein variation. These waffles come together quickly, have the perfect texture and the batter stores beautifully in the fridge — ideal for busy make-ahead/meal prep mornings or slow gourmet breakfasts — whatever you need.
They’re a weekly staple in our house… and might just become one in yours, too.
This recipe is Gluten-free, VAD, real whole food and Vegan.
Jump to Recipe
Ingredients in Sourdough Oat Flour Waffles
Sourdough Oat Flour Waffles are a great way to use up extra sourdough starter.
- oat flour
- brown rice flour (or other preferred flour, such as sorghum, masa etc)
- sourdough starter — Here’s how to make or buy your own.
- water
- psyllium husk (whole, not powder [this one])
- baking soda
- quality salt
- olive oil
How to make Sourdough Oat Flour Waffles
Start this recipe the day before you plan to eat the waffles.
- Place first four ingredients in large mixing bowl: oat flour, brown rice flour, sourdough starter, water. Combine well. Cover loosely, and leave out at warm room temp overnight (or for several hours).
- In the morning, add the remaining ingredients: psyllium, baking soda, salt and oil. Combine well, and allow batter to sit and thicken for about 5 minutes (or longer if it’s more convenient [it can stay out for hours]). (I use an electric handheld mixer.)
- Preheat waffle iron, and make waffles according to manufacturer’s instructions, about 5 minutes of cooking time per waffle. Alternately, batter also keeps great in the fridge for several days; so if you don’t plan on eating the waffles right away (perhaps for meal prep), cover the bowl, place in the fridge, and use as needed over the next several days! 🙂
Which waffle iron is best
After owning many over the years, we’ve found this one to last the longest with regular use. We also buy the Protection Plan offered, which is inexpensive, and means we’ve never needed to buy a new iron.
Sourdough Oat Flour Waffles (Gluten-free, Vegan)
Equipment
Ingredients
- 3 cups oat flour (309g)
- 1 cup brown rice flour (146g) -- or other preferred flour, (such as sorghum, masa etc)
- 2 cups sourdough starter
- 2 cups water
- ¼ cup psyllium husk , whole not powder (16.25g)
- 1 teaspoon baking soda , sifted (3g)
- ½ teaspoon quality salt (1.5g)
- ¼ cup olive oil
Instructions
- Start this recipe the day before you plan to eat the waffles.
- Place first four ingredients in large mixing bowl: oat flour, brown rice flour, sourdough starter, water. Combine well. Cover loosely, and leave out at warm room temp overnight.
- In the morning, add the remaining ingredients: psyllium, baking soda, salt and oil. Combine well. (I use an electric handheld mixer.)
- Preheat waffle iron, and make waffles according to manufacturer's instructions, about 5 minutes of cooking time per waffle. Alternately, batter also keeps great in the fridge for several days; so if you don't plan on eating the waffles right away (perhaps for meal prep), cover the bowl, place in the fridge, and use as needed over the next several days! 🙂
Notes
For more protein
Add ¼ cup collagen with the second set of ingredients (Day 2), to increase the overall protein per waffle to 16g.Nutrition
Pin Sourdough Oat Flour Waffles here:
Kristy says
These look delicious! I’d like to try them. What is the purpose of the psyllium? Is it a binder or just for extra fiber? Could it be left out?
Megan says
Hi Kristy, good question, and thank you! More than a binder, and the fiber is just a bonus for those who benefit, it’s actually there in place of eggs. It works to leaven, lighten and give the right texture. So it is required. I love baking with it, so it’s a good pantry staple to have. It’s a benefit, too, for most people digestion-wise and for detox, as it binds to toxins and helps them exit the body. 🙂
Alex says
Hello Megan,
This photo looks very appetizing.
Will you post the recipe and instructions for the VAD sourdough starter?
Thanks.
Megan says
Hi Alex, thank you, and yes! I had one other reader request it, too, so I’ll publish one next week (I want to give a few options). Looking forward to it, and thanks for the good suggestion. 🙂
Megan says
Hi Alex, in case you don’t see it elsewhere, here’s the Oat Flour Sourdough Starter recipe: https://eatbeautiful.net/how-to-make-or-convert-to-an-oat-flour-sourdough-starter/ 🙂 It’s perfect for VAD.