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Overnight Sourdough Waffles {gluten-free}

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Servings: 4

Ingredients

Overnight Sponge:

  • 1 cup GF Sourdough Starter* active
  • 1 cup Buttermilk
  • 1 cup Oat Flour make sure it's gluten-free
  • 2 Tbsp Flaxmeal ground
  • 1 Tbsp. Maple Syrup

Add in the Morning:

  • 1/4 cup butter melted
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp baking soda

Instructions

The night before:

  • Mix sourdough starter, buttermilk, oat flour, flaxmeal and maple syrup until combined. Cover with a cloth and let sit on the counter for 8-12 hours - or overnight.

The next morning:

  • Whisk together the butter and eggs. Add to the sponge.
  • Sprinkle the baking soda and salt on top of the batter. Mix until incorporated.
  • Preheat your waffle iron. Follow the instructions included with your waffle iron.
  • Enjoy with berries, syrup and whip cream!

Notes:

  • *Use an active gluten-free sourdough starter that is fed at least 8 hours beforehand