Overnight sourdough waffles made with spelt flour and the option to use a true sourdough starter or yeast, for a more intense flavour and a nice chewy texture. Fluffy outside, crispy inside, and the batter is waiting for you when you wake up!
Course Breakfast
Cuisine Vegan
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Resting Time 12 hourshours
Total Time 20 minutesminutes
Ingredients
300grams/ 2 cups spelt flour*
1teaspooncinnamon
½teaspoonvanilla powder
¼teaspoonsea salt
500ml/ 2 cups nondairy milk
50grams/ 1/4 cup sourdough starter OR 1 teaspoon instant yeast
2tablespoonscoconut sugar
2tablespoonslight-tasting oil**
Instructions
Whisk everything together in a large bowl until fully combined. Cover with a board or plate (plastic wrap is the devil) and leave on the counter overnight, between 8-12 hours.
Once the batter has rested overnight, heat your waffle iron and cook the waffles as usual. This varies between irons; I fill mine 90% otherwise it doesn't reach the edges, and cooking time will depend on the kind you have. They should be golden but not overly browned as they'll lose the softness inside if overcooked.
Serve hot with desired toppings. These are best eaten fresh and will lose the outer crispness if stored. If you do have leftovers, pop them in the toaster briefly before eating.