Overnight Sourdough Oat Pancakes or Waffles (Gluten Free)

Adapted from vanillaandbean.com

I like to use a thin waffle maker and then use the waffles to make peanut butter and Nutella sandwiches. They hold up well in a lunch box.

  • 1 1/2 cups (155g) Oat Flour 
  • 1 cup (250g) sourdough discard (I feed mine with sorghum flour)
  • 3/4 cups + 2 Tbs (190g) milk
  • 2 tablespoons (30g) Maple Syrup
  • 1 1/2 teaspoons Vanilla Extract
  •  2 Large Eggs
  • 3 tablespoons melted butter 
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 tsp fine sea salt

  1. In a large mixing bowl, add sourdough discard, milk, vanilla, maple syrup, and oat flour. Whisk until smooth. Cover the bowl with a tea towel and rest overnight at room temperature.
  2. The next morning, whisk the batter, then add eggs, salt, baking powder, and baking soda; mix well until smooth.
  3. Spoon 1/3 cup portions of batter into a non-stick skillet or pour into a waffle iron.

Rating: 5 out of 5.

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