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Healthy Home Economist / Archives / Recipes / Breakfast Recipes / Breakfast Waffles / Sprouted Belgian Waffles Recipe

Sprouted Belgian Waffles Recipe

by Sarah Pope / Affiliate Links ✔

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  • Voila! Sprouted Belgian Waffles
  • Sprouted Waffles Recipe

sprouted Belgian waffles recipe

Our family loves my Belgian waffles recipe using sprouted flour. Sprouted waffles are our family’s breakfast of choice most weekends. The kids almost always request them as their special birthday breakfast too.

I’ve tried so many different Belgian 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, cassava, oat, and various gluten-free flour blends in between. Perhaps you’ve even tried the soaked waffles or Paleo waffle recipe I’ve posted too.

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My favorite classic Belgian waffles recipe 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 a while, things don’t turn out right, but most of the time, the dish is perfect.

Voila! Sprouted Belgian Waffles

I had a bag of sprouted kamut flour ready to go for Christmas Eve breakfast yesterday. So, I decided to morph Emeril’s recipe into a totally healthy version. It is so nice to be able to buy germinated grain (vetted brands on my Resources page) 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 germinated in large bags and grind fresh sprouted flour fresh in my kitchen at my convenience.

My sprouted waffles recipe 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.

4.5 from 2 votes
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Sprouted Waffles Recipe

Easy recipe for sprouted Belgian waffles that is more digestible and nutritious than using unsprouted flour. Bonus: You'll get full faster!

Course Breakfast
Prep Time 10 minutes
Servings 12 Belgian waffles
Author Sarah Pope

Ingredients

  • 4 cups sprouted flour
  • 8 eggs separated, preferably pastured
  • 4 cups whole milk
  • 4 tsp baking powder
  • 4 Tbl evaporated cane sugar
  • 1/2 cup butter melted, preferably grassfed
  • 2 tsp vanilla extract
  • 1 tsp sea salt
  • 1 drizzle expeller pressed coconut oil

Instructions

  1. Preheat the waffle iron and lightly coat with expeller pressed coconut oil.

  2. Sift sprouted flour, baking powder and sea salt together in a bowl.

  3. 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.

  4. A few ladles at a time, add the liquid mixture to the flour and whisk until just blended being careful not to over mix.

  5. In a third bowl, beat the egg whites until soft peaks form.

  6. Gently fold in the whipped egg whites into the batter being very careful not to over mix.

  7. Ladle just enough batter to just cover the grid of the waffle iron. Close the waffle iron lid and cook until light brown.

  8. Serve immediately. Refrigerate leftovers for quick breakfasts or snacks!

Recipe Notes

Expeller pressed coconut oil may be substituted for the butter.

Maple syrup or coconut palm sugar may be substituted for the cane sugar.

sprouted waffles with whipped cream on a plate

 

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Category: Breakfast Waffles, Grain Recipes, Vegetarian Breakfasts
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her eBooks Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (53)

  1. Christine

    Dec 26, 2012 at 12:28 pm

    I thought sprouted grains lost their nutritional value fairly quickly. Do they retain them if they are in the freezer or not grounded?

    Reply
  2. Sarah Couture Pope via Facebook

    Dec 26, 2012 at 12:18 pm

    I couldn’t believe Emeril’s recipe calling for nonstick cooking spray! This should be embarrassing for any chef!

    Reply
  3. Sarah Couture Pope via Facebook

    Dec 26, 2012 at 12:17 pm

    The primary reason to sift flour is to add some air to make the end result more fluffy and light. Sifting can also remove some of the bran if you like which makes it more digestible for some people who have trouble with fiber. People with any sort of IBS, colitis etc (even reflux) tend to have issues with fiber from what I’ve seen. My husband used to not be able to handle bran in the grain at all when he had reflux. Now that he has recovered thanks to GAPS Diet, he doesn’t have the same issues any longer. Rami Nagel also recommends sifting flour to remove the bran as this is what traditional societies did quite frequently and his research has indicated that this ironically better for dental health. Here’s a post I wrote about Rami’s research in this area: https://www.thehealthyhomeeconomist.com/whole-grains-cause-cavities/

    Reply
  4. Beth Lamping

    Dec 26, 2012 at 11:56 am

    Sarah,

    This looks wonderful! Thanks. We have had trouble finding a recipe for the Belgian waffles that cooks all the way through and doesn’t taste “doughy” at the end. We’ll be trying these soon, but first I have to dig the Belgian maker out of storage.

    Also, is there some baking soda or something missing from the nutrient dense waffle recipe, by chance? I have trouble getting light waffles from that one. Maybe it’s the cook, though. 🙂

    Reply
    • Sarah, TheHealthyHomeEconomist

      Dec 26, 2012 at 12:21 pm

      There is aluminum free baking powder in this recipe.

    • Lulu

      Mar 17, 2013 at 9:43 am

      But should there be baking soda and /or baking poweder in your “Nutrient Dense Waffles”. I too foudn htat they taste great, but are too doughy.Thanks!

  5. janis

    Dec 26, 2012 at 11:51 am

    I need to replace my waffle iron. My husband doesn’t like belgian waffles…he likes the thinner ones. Does anyone know if there is a non-belgian type waffle iron on the market that doesn’t have non-stick coating? Thanks.

    Reply
  6. Marta

    Dec 26, 2012 at 11:45 am

    Can you recommend a waffle iron? What do you use? I miss waffles ever since I got rid of my non-stick pans!

    Reply
  7. Melanie

    Dec 26, 2012 at 12:10 am

    Do you need to soak the flour first?

    Reply
    • Sarah, TheHealthyHomeEconomist

      Dec 26, 2012 at 12:20 pm

      No, not if it’s sprouted. Soaking is for flour that is not from sprouted grain.

  8. Lee

    Dec 25, 2012 at 8:35 pm

    We love the sourdough waffles in the King Arthur Whole Grain Baking cookbook. We just substitute freshly ground spelt for all of the flour. So light and crispy!

    Reply
  9. Sabrina

    Dec 25, 2012 at 3:31 pm

    These waffles look delicious! What a healthy way to celebrate Christmas! I love the idea of making a big batch of these up and having them on hand for kids’ breakfast. A very satisfying way to start their day. Thanks for demonstrating how to take a conventional recipe and make it much more nutritious!

    Reply
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