SOURDOUGH BUTTERMILK WAFFLES

Who doesn’t love waffles? I mean really?

If you haven’t figured it out yet, when it comes to food, I make every bite that goes into my body nutrient-dense and the most nourishing as I can. When so many people are against grains and carbs these days, I rebel and say “YES YOU CAN HAVE BREAD, WAFFLES, PANCAKES, MUFFINS, etc.” It’s all about how you prepare them! We are moving back to tradition and slow food my friends.

Like with everything we eat, there is always a way to source better ingredients and create our fuel in a way that shifts it into information our body can receive and metabolize.

My kids love waffles. I mean LOVE them. For a long time I researched on how to create waffles so that I felt good about feeding my little spawns. Behold Sourdough Buttermilk Waffles.

Using a sourdough starter and organic and grass-fed whole milk buttermilk creates a light and fluffy mixture that manifests into magical yummy-ness.

If you’ve never created a sourdough starter before, don’t worry! I hadn’t either until a few weeks ago. It takes about 5 days to get it going. Super simple, all you need is organic flour (I love Einkorn or rye) and water. Once you get it going you can use it to make bread, pancakes, crackers, crusts, flat breads, pizza crusts, tortillas, muffins, and of course waffles!

Using sourdough infuses healthy bacteria into your diet as well as allows you to eat flour products that are lower in phytates, or antinutrients that can wreak havoc on your gut.

This is a great article by The Kitchn on how to create your starter. I’m on the road to creating my very own sourdough bread and will post here as soon as it manifests.

SOURDOUGH BUTTERMILK WAFFLES

Ingredients:

1 cup gluten free flour (I love Bob’s Red Mill’s Paleo Baking Flour)
1 1/2 tsp baking powder (aluminum free)
2 tbsp organic coconut sugar
1 tsp salt (Celtic Sea Salt is my fav)
2 eggs
1/2 cup organic grass-fed buttermilk
8 ounces of sourdough starter
3 tbsp melted grass fed butter (I LOVE Kerrygold)

Optional add ins to the batter:
2 tbsp freshly ground flaxseed meal (add into to dry ingredients)
4 tbsp of grass-fed collagen (add into dry ingredients)
Blueberries (Add in when you place mixture into waffle iron!
Dark Chocolate chips (add in like blueberries)

DIRECTIONS:

1. In medium bowl, combine flour, baking powder, sugar, and salt. Whisk until well combined.
2. In separate medium bowl, whisk eggs and buttermilk until combined. Add sourdough starter and whisk until completely blended. Add flour mixture and butter and stir until combined. Depending on thickness of starter, you might need to adjust batter. It should be the consistency of pancake batter. Add flour or milk as needed to reach that consistency.
3. Cook in waffle iron according to manufacturer’s directions.

Voila! I love to top with extra blueberries (if added) chopped raw walnuts, chia & hemp seeds, fruit preserves, nut butters, or just with butter and a touch of maple syrup!

I make 2-3 batches of this and freeze for easy breakfasts for the kids during the school week!

If you love this recipe and want more! Join me in one of my online clean eating programs 🙂 They are all about eating whole, real, nutrient-dense, and clean food.

Nourishing your body with fuel that it knows what to do with is HUGE! This lifestyle is ALL about #babysteps.

Thanks for being here, Becky