Spelt Sourdough Discard Banana Waffles

Spelt Sourdough Discard Banana Waffles

There’s something so satisfying about turning the simplest ingredients into something special for your family. These spelt sourdough discard banana waffles are a beautiful way to use what’s on hand, transforming sourdough leftovers and ripe bananas into a breakfast that feels indulgent yet wholesome. Crisp on the outside, fluffy on the inside, and full of rich, nutty flavour! This is the kind of recipe that makes a home feel warm and inviting. Gather your family around, pour the syrup, and enjoy a slow morning together.

 

Ingredients:

  • 1 ¾ cups spelt flour
  • 1 TBS baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup milk
  • ½ cup sourdough discard
  • 1 ripe banana, mashed
  • 2 TBS honey
  • 2 eggs, separated
  • 1 TBS pure vanilla extract
  • 3 TBS butter, unsalted, melted
  • 3 TBS unrefined coconut oil, melted

 

Instructions:

Step 1: Preheat your waffle iron.

Step 2: Mix dry ingredients

In a medium-sized mixing bowl, combine the spelt flour, baking powder, baking soda, and salt. Stir to combine.

Step 3: Mix wet ingredients

In a separate mixing bowl, whisk together the almond milk, sourdough discard, mashed banana, honey, vanilla, and 2 egg yolks. Mix until smooth.

Step 4: Combine Wet & Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until mostly combined.

Step 5: Add butter & Oil

Add the melted butter and coconut oil, and stir until just incorporated.

Step 6: Whisk Eggs

In another bowl, use a whisk to beat the 2 egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, leaving some streaks to avoid :.

Step 5: Cook

Pour the batter into your preheated waffle iron and cook according to its instructions, until the waffles are golden and crisp.

Serve warm with your favourite toppings.

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Baking Tips

1. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix gently just until no dry flour is visible. Overmixing can activate the gluten in the spelt flour, resulting in dense waffles.

2. Let the Batter Rest: Allow the batter to sit for 5-10 minutes before cooking. This gives the spelt flour time to absorb the liquid and results in a smoother, more cohesive batter.

3. Adjust the Consistency: If the batter feels too thick or too runny, tweak it before cooking. Add a tablespoon of almond milk if it’s too thick or a bit of flour if it’s too thin.

4. Fold in Egg Whites Gently: Use a spatula to fold the beaten egg whites into the batter carefully. A gentle folding motion preserves the airiness of the whites, making your waffles light and fluffy.

5. Freeze Extras: Leftover waffles freeze beautifully. Let them cool completely, then store in an airtight container or freezer bag. Reheat in a toaster or oven for a quick breakfast later.