Sourdough Oat Flour Waffles (Gluten-free, Vegan)

fresh blackberries on oat-flour-sourdough-waffles stacked on a white plate

Sourdough Oat Flour Waffles (Gluten-free, Vegan)

Sourdough Oat Flour Waffles are the ultimate egg-free breakfast carb — light, crispy and packed with flavor. Need a protein boost? I've got a high-protein variation below. These waffles come together quickly, have the perfect texture and store beautifully in the fridge — ideal for make-ahead mornings or restful gourmet breakfasts -- whatever you need. (Gluten-free, VAD, Vegan)

Course Breakfast, Brunch, Snack

Cuisine American, Ancestral, French

Keyword gluten-free, low vitamin A, oat flour, sourdough, vegan, waffle

Prep Time 15

Cook Time 5

Total Time 20

Servings waffles

Calories 531kcal

Author Megan

Cost $2

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 1/4 cup collagen with the second set of ingredients (Day 2), to increase the overall protein per waffle to 16g.

Nutrition