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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!
- 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
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!
Expeller pressed coconut oil may be substituted for the butter.
Maple syrup or coconut palm sugar may be substituted for the cane sugar.
may I ask what kind of waffle maker you use? Everyone is teflon coated that I see in stores. thank you!
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.
Eileen Schafer Bader via Facebook
I’ve been looking for a sprouted waffle recipe this week! Perfect timing.
Barbara Stein Ambs via Facebook
Recipes sounds yummy. Love Belgian waffles. What brand of mill do you own to grind the berries into flour?
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.
Hi! Could you provide the websites where to buy each kind of waffle maker you are recommending? Thank you much!
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! 🙂
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?