Healthy Sourdough Discard Waffles (Dairy-Free)

These sourdough discard waffles are super easy and quick to make, using just a few common ingredients and any sourdough discard you have available.

I use my lectin-free and gluten-free sourdough discard, made with teff, sorghum, and millet flour. Made with wholesome ingredients, no added flour and no dairy, these fluffy waffles are so versatile and nutritious.

Many ways to use your sourdough starter discard

Discarding the leftovers of your sourdough starter is painful. So much good (and expensive) stuff goes to waste. But there are many ways to use your sourdough starter discard. So far, I’ve shared two sourdough discard recipes:

• Onion and Caraway Sourdough Crackers
• Sugar-Free German Plum Cake

My sourdough starter is lectin-free and gluten-free, made with a mix of teff, sorghum, and millet flour. But this recipe will work with any discard you have.

Taste-wise, they are rather neutral, leaving the flavors up to you. They are not sweetened in any way but feel free to add a natural sweetener if you want. We love to be able to personalize them.

My favorite toppings are coconut yogurt and berries (as a sugar-free jam, fresh berries, or berry sauce).

Why we love these healthy waffles:

• they are gluten-free, lectin-free and dairy-free
• they are sugar-free
• they are made with green/unripe bananas, which have a lower glycemic load than a ripe banana (less sugar)
• they are made with pastured eggs, the best eggs you can get
• they have no added flour other than what’s in the sourdough discard
• they are made with hemp hearts and walnuts, providing extra protein and healthy fats
• they are easy to make and can be stored and reheated
• there is no need for baking powder or baking soda

NOTE: If you prefer, you can use ripe bananas.

Ingredients you need to make this sourdough discard waffle recipe:

• 4 medium green (unripe) bananas
• 3 pasture-raised eggs
• 2 tablespoons extra virgin olive oil/avocado oil
• 1/8 teaspoon salt
• a pinch of each: cinnamon, cardamom, licorice powder, vanilla powder (or your favorite flavors and spices)
• 1/3 cup hemp hearts
• 3/4 cup sourdough discard
• 1/2 – 2/3 cup chopped walnuts (or pecans)

How to make sourdough discard waffles, step by step

• In a high-power blender, mix the bananas, eggs, oil, salt, and spices, until creamy.
• Transfer the blender content to a large bowl, add the hemp hearts and the sourdough discard and fold them in with a spatula.
• Add the walnuts to the waffle batter and combine.
• Heat your waffle iron and make the waffles, following the instructions on your waffle maker.
• Bring the waffles to room temperature on a cooling rack before you add them to a serving plate.
• Serve with your favorite toppings, sweet or savory (If you serve them later or on the second day, you can warm them in the toasted).

You can use the same batter to make sourdough pancakes, but I find making waffles so much easier.

How to serve sourdough discard waffles

These waffles are soft and fluffy, and they have a neutral taste. If you want them to be sweet, add some natural sweetener to the batter.

I prefer to add sweetness on top (like berry sauce, coconut yogurt, yacon syrup, or even honey). This way, I can also use them with savory meals.

You can simply top them with butter and maple syrup, or, even better, Yacon, Monk Fruit, or Allulose syrup.

NOTE: For healthier, non-toxic cooking, choose a waffle maker that is made of a ceramic coating, rather than classic non-stick.

You can store them in an air-tight container for a couple of days. Warm them in a toaster and serve them with your favorite topping or meal.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print