Cheater "Sourdough" Waffles
THM:E, dairy/nut free if using coconut oil and substituting carton coconut milk for the unsweetened almond milk. Most people with nut allergies can handle coconut products, but check with your doctor first to make sure.
Author: Briana Thomas
Serves: 7 waffles
Ingredients
- 2 c. whole wheat flour
- 1 T. baking powder
- 1 tsp. instant yeast
- ½ tsp. THM Super Sweet Blend
- ½ tsp. salt
- -
- 1¼ c. unsweetened almond milk
- 1 c. hot tap water
- ½ c. egg whites (I recommend using carton pasteurized egg whites to cut down on the chance of bacteria breeding in your waffle batter)
- 1 T. butter or coconut oil, melted
- 1 tsp. honey
Instructions
- Whisk the dry ingredients in a large plastic mixing bowl (use one that has an airtight lid, like a Tupperware bowl). Add the wet ingredients and mix again. Let the bowl set out on the counter until you can see that the yeast is active and the mixture is rising. Cover the bowl with the lid, seal it, and refrigerate the batter for 3 days. (Keep an eye on the lid and reseal it if necessary. The gases released by the fermentation create pressure and unseal the lid.)
- After 3 days of cold fermentation, give the batter a brisk stir to reincorporate the top layer and bake the batter in a greased waffle iron. (Amount of batter will vary depending on the waffle iron. Mine uses a rounded ⅓ cup.) You may need to bake the waffles a little longer than normal waffles to get a crispy exterior.
- I like to enjoy my waffles with peanut butter made from defatted peanut flour and sugar-free maple syrup. (Check out pg. 416 of Necessary Food for a recipe.)
- Store leftover waffles in the fridge or freezer and reheat in a toaster.
Notes
Honey is approved in the THM plan in very small amounts like this for the purpose of activating yeast. Many of the sugars in the honey are eaten up during the fermentation period in this recipe.
I have not tried keeping this batter for more than 3 days, but I don't recommend keeping it around much longer than that because the fermented flavor will get stronger.
The tablespoon of butter or coconut oil used in this recipe stays well within THM:E guidelines.
You can try making this batter as pancakes, but I prefer it as waffles because the texture just fits better. If you make this batter as pancakes, spread it out fairly thin so the pancakes aren't thick and gummy.
I have not tried keeping this batter for more than 3 days, but I don't recommend keeping it around much longer than that because the fermented flavor will get stronger.
The tablespoon of butter or coconut oil used in this recipe stays well within THM:E guidelines.
You can try making this batter as pancakes, but I prefer it as waffles because the texture just fits better. If you make this batter as pancakes, spread it out fairly thin so the pancakes aren't thick and gummy.
Recipe by Briana Thomas at https://www.briana-thomas.com/cheater-sourdough-waffles/