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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+−
    • Ingredients
    • Instructions
    • Recipe Notes

Delicious and healthy sprouted Belgian waffles recipe using only whole ingredients for a filling and digestible breakfast. Freeze well and make great snacks too!

sprouted waffles with butter and maple syrup on white plate

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.

Here is a photo of the gorgeous deep orange egg yolks that I used to make a batch this morning.

orange egg yolks for making healthy sprouted waffles

Unfortunately, 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 with butter and maple syrup on white plate
4.67 from 3 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
Cuisine Belgian
Keyword classic, healthy, sprouted, traditional
Prep Time 10 minutes
Servings 14 Belgian waffles
Calories 236 kcal
Author Sarah Pope

Ingredients

  • 4 cups sprouted flour
  • 8 eggs separated, preferably pastured
  • 4 cups whole milk
  • 4 tsp baking powder
  • 4 Tbsp evaporated cane sugar or maple syrup
  • 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.

Nutrition Facts
Sprouted Waffles Recipe
Amount Per Serving (1 large)
Calories 236 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 137mg46%
Potassium 218mg6%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 3g3%
Protein 12g24%
Vitamin A 303IU6%
Calcium 97mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, 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 (55)

  1. Helen Kyriacou Rainey via Facebook

    Dec 26, 2012 at 1:46 pm

    Happy baking everyone! 🙂

    Reply
  2. Helen Kyriacou Rainey via Facebook

    Dec 26, 2012 at 1:45 pm

    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! 😀

    Reply
  3. Bonny Busch Reckner via Facebook

    Dec 26, 2012 at 12:48 pm

    Thanks for the answers on sifting!

    Reply
  4. Michele Fairman via Facebook

    Dec 26, 2012 at 12:42 pm

    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

    Reply
  5. Kimberly Gorman Dickson via Facebook

    Dec 26, 2012 at 1:23 pm

    Yay! Just got a waffle maker for Christmas, and this is the first recipe I’m trying!

    Reply
  6. Helen Kyriacou Rainey via Facebook

    Dec 26, 2012 at 12:22 pm

    @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!

    Reply
  7. Helen Kyriacou Rainey via Facebook

    Dec 26, 2012 at 12:17 pm

    Converting things back to traditional is the way we roll! Thanks again healthyhomeeconomist! 🙂

    Reply
  8. Bonny Busch Reckner via Facebook

    Dec 26, 2012 at 12:11 pm

    This might be a dumb question, but does sifting whole grain flour make it no longer whole grain?

    Reply
  9. Sarah Couture Pope via Facebook

    Dec 26, 2012 at 12:49 pm

    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.

    Reply
  10. Ryan Melissa Harmening via Facebook

    Dec 26, 2012 at 12:29 pm

    Thank you for sharing your wisdom with all of us!! Very grateful!!

    Reply
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