Chocolate Sourdough Waffles (vegan)
Got sourdough starter discard that needs using? That sounds like the perfect excuse to make these chocolate sourdough waffles!
Another sourdough recipe…
If you thought that you were just cultivating your sourdough starter to make fancy artisanal loaves then you were wrong. There is so much more that you can do with your starter – from pancakes to scones, even crumpets! I’d made sourdough waffles before but thought I’d take them to the next level by not only making them vegan but, by adding cocoa powder. The result is a bitter, sweet, light and fluffy waffle that has a hint of sour. Dark chocolate is a good counterbalance for the sickly sweet toppings like banana, hot fudge sauce and caramel which I love piling on top of waffles. But what’s even better is the tang of the sourdough starter.
These waffles make a great breakfast or brunch. I like to cook them fresh on a special occasion, making extra for when I need a chocolate fix in the morning. This recipe will make 12-16 waffles depending on the size of your waffle maker. 2 is a decent portion but I will eat up to 4 if I’m feeling particularly hungry! That means you’ve got plenty to freeze and store for a waffle emergency. You can thank me later…
In the meantime – have you been wondering how I veganised my original sourdough waffle recipe? It turns out its as easy as using a non-dairy milk and swapping out the eggs for banana! Simple.
Chocolate Sourdough Waffles
These Chocolate Sourdough Waffles are bittersweet with the signature tang of sourdough. Top them with your favour fruit, nuts and sauce!
- 50 grams sourdough starter
- 110 grams water room temperature
- 300 grams self raising flour
- 75 grams cocoa powder
- 500 millilitres non-dairy milk
- 2 bananas mashed
- 50 millilitres vegetable oil
The morning before you want to eat these waffles, mix your sourdough starter, water and 110 grams of the self-raising flour in a large bowl to form your "sponge". Cover this with clingfilm and let it rest at room temperature for 12 hours.
During those 12 hours the mix will have begun to ferment creating bubbles throughout. Add the rest of the flour and cocoa powder to your bowl and whisk together with the sponge. As it starts to come together in a thick batter, slowly start adding the milk and whisking until you have a smooth, slightly runny consistency. Cover the bowl with clingfilm again and place in the fridge overnight (roughly 12 hours).
When you're ready to make your waffles, lightly brush your waffle maker with vegetable oil and leave to pre-heat according to it's instructions.
In the meantime, add the mashed bananas to the batter and whisk well (ideally using an electric whisk), until you have a light and frothy batter.
Once the waffle maker is ready, pour in roughly a cup of batter (the exact amount will depend on the size of your waffle iron) and cook for 3-4 minutes. The waffles are done when they are crisp on the outside.
Enjoy immediately (or follow the instructions in the notes to freeze).
If you don't want to enjoy these waffles immediately, place them on to a wire rack and leave them to cool completely. Place into freezer bags and lay flat.
Cook from frozen
To cook from frozen, simply pop in the toaster and cook until piping hot and crispy on the outside.