I’ve tried so many different waffle recipes over the years, I’ve honestly lost count. I’ve made them with various flours as well including kamut, spelt, soft white wheat, einkorn, rice, oat and various flour blends in between. Perhaps you’ve even tried the soaked waffle recipe I posted awhile back.
My favorite recipe for classic Belgian waffles is the one by Chef Emeril Lagasse. To his credit, Emeril’s recipe calls for real eggs and butter which many of the modern waffle recipes do not.
However, there are still a number of things about Emeril’s recipe that aren’t healthy choices like the use of cake flour, refined sugar, white salt, and nonstick cooking spray (yikes!).
If you’ve ever wondered how to modify a conventional recipe into one that is traditionally based, healthy and nourishing, it isn’t a hard task. Typically, what I do is substitute the unhealthy ingredients for healthy versions on a 1:1 basis. Once in awhile, things don’t turn out right, but most of the time, the dish turns out just fine.
I had a bag of sprouted kamut flour ready to go for Christmas Eve breakfast yesterday and so I decided to morph Emeril’s Belgian waffle recipe into a totally healthy version. It is so nice to be able to buy sprouted grain now so I no longer have to sprout my own which is rather time consuming. I sprouted my own flour for years, but now I simply buy the whole grain already sprouted in large bags and grind sprouted flour fresh in my kitchen at my convenience.
My Sprouted Belgian Waffles turned out so light, fluffy, and amazing that my family has decided that this is our new favorite way to eat this classic breakfast dish.
Do you have a favorite way to prepare waffles healthy? If so, please share in the comments section!
Sprouted Belgian Waffles
4 cups sprouted flour of choice (sources)
4 tsp aluminum free baking powder
1 teaspoon sea salt (sources)
8 large eggs, separated
4 Tbl sucanat or coconut/palm sugar (sustainable sources)
1 tsp vanilla extract (sources)
1/2 cup melted butter, preferably grassfed
4 cups whole milk, preferably grassfed
Drizzle of expeller pressed coconut oil (sources)
Preheat the waffle iron and lightly coat with expeller pressed coconut oil.
Sift sprouted flour, baking powder and sea salt together in a bowl.
In another bowl, beat eggs yolks and whole sweetener of choice until thoroughly mixed. Add vanilla, melted butter and milk and combine with a whisk.
A few ladles at a time, add the liquid mixture to the flour and whisk until just blended being careful not to over mix.
In a third bowl, beat the egg whites with a pinch of sea salt until soft peaks form.
Gently fold in the whipped egg whites into the batter being very careful not to over mix.
Ladle just enough batter to just cover the grid of the waffle iron. Close the waffle iron lid and cook until light brown.
Serve immediately. Refrigerate leftovers for quick breakfasts or snacks!
Sarah, The Healthy Home Economist