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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.
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.
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
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Preheat the waffle iron and lightly coat with expeller pressed coconut oil.
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Sift sprouted flour, baking powder and sea salt together in a bowl.
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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.
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A few ladles at a time, add the liquid mixture to the flour and whisk until just blended being careful not to over mix.
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In a third bowl, beat the egg whites until soft peaks form.
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Gently fold in the whipped egg whites into the batter being very careful not to over mix.
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Ladle just enough batter to just cover the grid of the waffle iron. Close the waffle iron lid and cook until light brown.
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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.
Happy baking everyone! 🙂
Some people do both with regard soaking flour. In other words, they use recipes which call for soaking flour that has already been soaked and sprouted in grain form. It doesn’t hurt to do both, obviously, but it can become time consuming so u really have to “think ahead” when scheduling all your traditional baking. It requires a very organized mind as well as an organized kitchen–to say the very least! 😀
Thanks for the answers on sifting!
You have to buy sprouted wheat or sprout it yourself? I thought you could just saok the wheat? I really can’t figure out the wheat thing
Yay! Just got a waffle maker for Christmas, and this is the first recipe I’m trying!
@Bonny: I think when u sift u r just getting rid of some of the bran and not so much the germ. The latter is where most of the nutrients reside, or so I’ve read. Getting rid of some of the bran makes for a nicer texture — without making or breaking the situation!
Converting things back to traditional is the way we roll! Thanks again healthyhomeeconomist! 🙂
This might be a dumb question, but does sifting whole grain flour make it no longer whole grain?
You can soak the wheat flour. But to get sprouted flour, you have to soak and then sprout and then dry (at low temp) the wheat kernels.
Thank you for sharing your wisdom with all of us!! Very grateful!!