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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



  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.