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soaked waffles

Traditional Soaked Waffles Recipe

Recipe for the traditional method of making soaked waffles so that get full faster, eat less and stay satisfied all the way to lunch.

Course Breakfast
Servings 6 waffles
Author Sarah Pope MGA



  1. Sift 4 cups of fresh flour to remove most of the bran. This should result in about 2 1/2 cups of sifted flour. Add the discarded bran to your compost pile or feed to your chickens or other birds.

  2. Mix 2 1/2 cups of sifted flour with 2 cups filtered water plus lemon juice. Cover with a cloth secured with a rubber band and let sit on the kitchen counter for 8 hours or overnight.

  3. After soaking is complete, drain off any excess water that has come to the top. Blend in maple syrup, egg yolks, vanilla, salt, and melted butter.

  4. In a separate bowl, add pinch of sea salt to egg whites and whip them until stiff peaks form. Pour whipped egg whites into batter and blend until smooth.

  5. Cook in a hot waffle iron oiled with coconut oil.

  6. Serve with plenty of raw, grassfed butter and Grade B maple syrup.