• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
The Healthy Home Economist

The Healthy Home Economist

embrace your right to a lifetime of health

Get Plus
  • Home
  • About
  • My Books
  • Shopping List
  • Archives
  • Log in
  • Get Plus
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Get Plus
  • Log in
  • Home
  • About
  • Subscribe
  • Archives
  • My Books
  • Shopping List
  • Recipes
  • Healthy Living
  • Natural Remedies
  • Green Living
  • Videos
  • Natural Remedies
  • Health
  • Green Living
  • Recipes
  • Videos
  • Subscribe
Healthy Home Economist / Archives / Recipes / Breakfast Recipes / Breakfast Waffles / Sprouted Belgian Waffles Recipe

Sprouted Belgian Waffles Recipe

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

Table of Contents[Hide][Show]
  • 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
Print

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

 

FacebookPinEmailPrint
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.

You May Also Like

keto bagels on a cookie sheet

Keto Bagel Recipe (5 carbs each!)

limewater

How to Make Limewater for Soaking Corn (+ VIDEO)

Sourdough Stuffing in a dish

Easy Sourdough Stuffing

glass bowl of soaked corn

How to Soak Corn for Baking and Cooking

gluten free pizza crust dough

Homemade Pizza Crust in less than 30 Minutes

rice cakes

Rice Cakes (Frittelle di riso) Recipe

Going to the Doctor a Little Too Often?

Get a free chapter of my book Traditional Remedies for Modern Families + my newsletter and learn how to put Nature’s best remedies to work for you today!

We send no more than one email per week. You will never be spammed or your email sold, ever.
Loading

Reader Interactions

Comments (53)

  1. Andrea

    Nov 17, 2020 at 10:03 pm

    4 stars
    may I ask what kind of waffle maker you use? Everyone is teflon coated that I see in stores. thank you!

    Reply
  2. Sesame Seed

    Jul 27, 2019 at 5:45 pm

    5 stars
    Delicious recipe! Some of my observations :

    Prep time is definitely more than 10 minutes. It took that long just to get soft peaks for the egg whites. Probably closer to 30-45 minutes prep time.

    Extra Virgin Coconut Oil – terrible choice. It was at room temperature when I started, but adding it to the wet ingredients made it solidify into chunks. Definitely stick to butter or another fat besides coconut oil.

    Reply
  3. Eileen Schafer Bader via Facebook

    Apr 13, 2014 at 11:05 am

    I’ve been looking for a sprouted waffle recipe this week! Perfect timing.

    Reply
  4. Barbara Stein Ambs via Facebook

    Apr 13, 2014 at 9:13 am

    Recipes sounds yummy. Love Belgian waffles. What brand of mill do you own to grind the berries into flour?

    Reply
  5. firstene

    Mar 9, 2014 at 1:00 pm

    This is a great recipe– just made it and they are delicious. I agree that sprouted flour gives a lighter texture.

    As for non-non-stick waffle irons: There are a few options: 1) you can get old cast iron or cast aluminum non-electric ones. They have them for campfire as well as stovetop. 2) professional style cast iron plate waffle irons. I haven’t tried these, because they are super expensive. 3) I also just found a modern electric ones with ceramic plates that is not non-stick, and was very inexpensive. it is by Oster, and is PTOA/PTFE free. it works pretty well. The cast iron taste the best, but are either super expensive (several hundred dollars) or are non-electric and are not always convenient for me to use.

    Good luck!

    Reply
    • Nailya

      Jul 6, 2014 at 11:03 pm

      Hi! Could you provide the websites where to buy each kind of waffle maker you are recommending? Thank you much!

    • firstene

      Jul 13, 2015 at 1:23 pm

      Whoooops! I didn’t see your question! I bought the Oster iron at Target, and found the cast iron camping version on Ebay. Good luck, and I hope by now you have found the perfect iron! 🙂

  6. Hilary

    Mar 5, 2014 at 12:33 pm

    I made half a recipe and they turned out great.
    Just one question: Sarah, you recommend the Jovial Einkorn all purpose wheat flour. This flour doesn’t appear to be sprouted. Why do you recommend a non-sprouted flour?

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

The Healthy Home Economist

Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Check Out My Books

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

Contact the Healthy Home Economist. The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy.

Copyright © 2009–2023 · The Healthy Home Economist · All Rights Reserved · Powered by BizBudding Inc.

Share this ArticleLike this article? Email it to a friend!

Email sent!