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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.

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 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 (53)

  1. Tina

    Mar 4, 2014 at 7:46 pm

    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

    Reply
  2. Tina

    Mar 4, 2014 at 7:42 pm

    I made these for supper tonight they were very good light and fluffy and great with maple syrup!

    Reply
    • Tina

      Mar 4, 2014 at 7:44 pm

      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!

  3. Bethany Leisure via Facebook

    Dec 26, 2013 at 9:30 am

    can you use this flour to make cookies?

    Reply
  4. Andreas Herczeg via Facebook

    Dec 25, 2013 at 12:16 pm

    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. :-/

    Reply
  5. Dawn Viola via Facebook

    Dec 25, 2013 at 11:45 am

    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.

    Reply
  6. Dawn Viola via Facebook

    Dec 25, 2013 at 11:25 am

    We’ve been using oat flour with great success. I’ve had to go gluten-free recently.

    Reply
  7. Jennett Crosby Pearson via Facebook

    Dec 25, 2013 at 11:20 am

    I love buckwheat with blueberries.

    Reply
  8. Izz

    May 26, 2013 at 6:23 am

    Have you ever substituted whole milk for buttermilk? How did it turn out?

    Reply
  9. michelle

    Jan 2, 2013 at 8:53 pm

    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!!!

    Reply
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