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
- 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.
- The next morning, whisk the batter, then add eggs, salt, baking powder, and baking soda; mix well until smooth.
- Spoon 1/3 cup portions of batter into a non-stick skillet or pour into a waffle iron.