Table of Contents[Hide][Show]
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.
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 awhile, 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 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.
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!
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
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 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!
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.
Sarah, The Healthy Home Economist
Zoning Scrooges Threaten Farmer’s Christmas Tree Giveaway
Can you do a post on how to sprout and dry the wheat/grain? The already sprouted wheat has been really expensive so I can’t afford it (and I’m sure I’m not the only one).
In recipes that require butter/lard we use canola and apple juice (1 C butter = 1/2 C canola and 1/2 cup apple juice) and replace sugar with Domino Light sugar Stevia blend (1 C sugar = 1/2 C blend). Makes for wonderful Christmas cookies!!
Hi,
Thanks so much for the recipe! We love Belgium waffles!
Our problem has been finding a waffle iron that isn’t non – stick. Wondering what you use? Many thanks for all of your posts :q
I too just LOVE Emeril’s recipe. I’m glad to find an alternative like this. I stopped using the cake flour a while ago, but need to either use sprouted or soaked flours from now on. Btw, I have found the Kitchenaid Belgium waffle iron to be the best for these waffles. You get deep full squares of the classic belgium and you can make two at a time & once it’s oiled and you got the first waffles going, it’s virtually non-stick; very easy to remove them. Having a family of almost 10, it’s perfect getting them all made by 2’s instead of singles. And it has a timer so you stay on track. A bit pricy, but so far, it’s lasting through our baking needs and has more than paid for itself, especially if it is to be a family favorite!
Did you use raw milk for this recipe?
ugh. canola oil is evil..butter is the healthy option
WOW, buying the sprouted wheat berries, now there is something I can do! I have to be honest, cooking traditionally is a bit intimidating and time consuming, That is one thing I had not ventured into, sprouting and soaking my own wheat, but buying already sprouted now we’re talking! Where did you get the sprouted kamut berries? Also is kamut similar to the einkorn berries, I rememer your blog over the summer where you really liked how light that flour is to cook with. Will you ever soak flour now, or just use the ground sprouted berries ?? Thanks Sarah. 🙂
Sarah, this recipe looks delicious! Just like a few others, I am wondering about a waffle iron that is not non-stick.
Thanks!
Just made these. Soaked and dehydrated my own wheat. Delicious! Thanks for sharing. All the best in 2013.
Hi Sarah,
Where do you buy your already soaked and sprouted whole grains? I didn’t see any retailers offering sprouted whole grains on your resources page. Have you been soaking and sprouting Einkorn berries?
I am seeing organic cold pressed coconut oil by Nutiva at our local Costco. Does anyone know if this is a quality coconut oil. It is sold in a giant plastic tub… I havent bought it because of that reason, and because what I normally buy in a glass jar is also “raw” which I assume is a better option. Any thoughts??? THANKS!!!
Have you ever substituted whole milk for buttermilk? How did it turn out?
I love buckwheat with blueberries.
We’ve been using oat flour with great success. I’ve had to go gluten-free recently.
Yes, it’s been working perfectly as 1:1 in cookies, pancakes and waffles. I’ve been whipping a few extra egg whites to stiff peaks and folding in with the 1:1 for muffins and breads to build more structure. The oats mill nicely in the food processor, about 2 minutes. A little longer for thick cut oats. Or, if you have a counter top mill, it makes a silky, fine flour.
I’m all for paying more for good quality food, however, that bag of flour is $34! Wow, that’s up there. Would rather omit the waffles. :-/
can you use this flour to make cookies?
I made these for supper tonight they were very good light and fluffy and great with maple syrup!
actually I used the whole egg and they were great! No need to waste the egg white, that’s some extra protein and it made them light and very good!
Whoops sorry just reread the recipe which I didn’t do while making! I did not whip the egg whites and it was still light and fluffy! xo