Good morning world! Isn’t it a beautiful day? You may be rolling your eyes at me and agreeing with Zooey Deschanel when she said “In an ideal world no one would talk before 10 am. people would just hug, because waking up is really hard.” I get you. There seems to be two kinds of mornings. The I-just-got-hit-by-a-train-and-can’t-believe-anyone-expects-me-to-function kind and the I-love-myself-and-I’m-ready-to-take-on-the-world kind. Well, sometimes it feels like flipping a coin to see which one you’re going to have. But I believe there are things we can do to make sure we have the second kind. Getting enough sleep, exercising first thing, and a good breakfast are the things that help me the most. I don’t know what to tell you about sleep and exercise besides…do it, but I have a great idea for a breakfast to help you get going.Waffles of course. But not just any waffles. Multi-Grain Einkorn Waffles. This recipe is a weekly favorite around here and we’ve perfected the process and toppings until they are quite possibly the best homemade waffles I’ve ever had. The unique mixture of four ancient grains (Einkorn, spelt, amaranth, and millet) fermented with sourdough over night makes this recipe a nutritional powerhouse. Plus, the batter is so forgiving, that if you didn’t have all four of these, you could use all einkorn and it would still be great.
Ready to Eat!Of course, everyone has their classic way of eating waffles. We thought we’d share ours with you. We love the flavor combination of topping our waffles with almond butter (healthier than peanut butter), strawberries and blueberries, homemade honey buttermilk syrup, and homemade whip cream. You’re welcome to do whatever you prefer, but I wouldn’t have them any other way. It’s a masterpiece of nutrition and taste.I can’t promise you won’t have any more hit-by-a-train mornings. But I hope that adding these waffles to your breakfast menu will help you rise above them and see each day as an opportunity to be conquered. I’m with J.B Priestley – “I have always been delighted at the prospect of a new day, a fresh try, one more start, with perhaps a bit of magic waiting somewhere behind the morning.”
Ingredients
SCALE
Waffles
2 1/2cupEinkorn Flour
1/2cupwhole grain amaranth
1/2cupWhole grain millet
1/2cupWhole grain spelt(or kamut)
Sourdough Start
WaterAmount varies depending on desired consistency
2Eggs
1/4cupOlive Oil
1/2teaspoonSalt
1/2teaspoonBaking Soda
Buttermilk Syrup
1cupButtermilk
1/2cupButter
1/2cupHoney
1teaspoonVanilla
1/2teaspoonBaking Soda
Toppings (Optional but highly recommended)
Blueberry Strawberry Mix
Almond Butter
Whipped Cream
Buttermilk Syrup
Instructions
Waffles
1. Grind amaranth, millet, and spelt together in blender or wheat grinder. Use all flour from that (About 2 1/2 cups).2. Combine amaranth, millet and spelt mixture with einkorn flour in a bowl. (If you'd prefer to use all einkorn, you can. It will be 5 cups of einkorn flour in that case)3. Add sourdough start. The amount is not very important. It should probably be at least 2 tablespoons, but it could be more than that as well. The condition of the start also doesn't matter too much. This batter is very forgiving.4. Add water until it's the consistency of thick pancake batter. This is also not an exact amount. It depend how you prefer your waffles. Keep it mind that it will loosen up overnight as the sourdough start works and you can always add water in the morning if you still want it thinner.5. Cover loosely, and leave overnight. It should look like this in the morning:6. Add eggs, olive oil, salt, and baking soda and mix. Add water if you'd prefer it thinner.7. Brush waffle iron with coconut oil and pour batter onto it.8. When finished, remove and top with your favorite toppings. Obviously, everyone does their own thing with waffles, but we've included our absolute favorite toppings for these waffles.
Buttermilk Syrup
1. In a saucepan, boil buttermilk, butter, and honey for 3 minutes.2. Add vanilla and baking soda and stir.3. Serve
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
Dana, it’s not a problem at all. Feel free to ask any questions you have along the way. We know how frustrating it can be at first, but it does get easier.
Oh, boy. So sorry, but I do have another Q. Once my sourdough start is finished “brewing” and I use the 2 Tbs. to make my waffles, what do I do with rest of the sourdough start? How do I store it to use for another recipe down the road? (I didn’t see any info on how to store, perhaps I missed it if it were there). Plan on making Einkorn sourdough bread as well with the starter, but again, how do I store until I make it? I apologize for all the Qs, but I am a newbie to all of this. ? Again, many thanks.
Dana, that’s ok! We’re glad you’re asking questions. We use sourdough a lot, so we normally don’t have this problem. However, a sourdough start can be stored in the refrigerator between uses. The cold slows the process down. However, if you haven’t used it a while and it’s been in the fridge, you may have to revive it before use. This just means you take it out and feed it (We generally feed it two cups of flour and 1 cup of water) the night before you want to use it and then leave it on the counter overnight. It should be ready to use in the morning. The more you use a start, the more active it is.
Thanks SO much for the speedy response. Checked out the link you gave on how to create a sourdough start. Seems this is exactly what I was looking for (one Q. each time I add the flour and water, am I to always use lukewarm water? Also, 120g = 8 Tbs, yes? (just want to clarify). Very excited to try … AND looking forward to making more and more Einkorn recipes. Many thanks and I appreciate your time. 🙂
Dana, yes lukewarm water is the best option every time. I don’t know how much 120g is because it’s a weight vs. volume conversion. However the exact amount is not really that important. It depends how much start you want. It’s just important that you use half as much water as flour. The less there is, however, the faster it will ferment so it just depends what you’re after.
Have been looking for a healthier version of waffles specifically using Einkorn flour and found yours. Would love to give this recipe a go, but am not familiar with a sourdough start(er). Could you tell me how you make yours? Thanks so much. 🙂
Dana, this is a sourdough recipe because fermentation makes grains healthier and easier to digest. You can go here to learn how to create a sourdough start. However, it is not necessary that this be a sourdough recipe if you’d rather just mix it up like normal waffles. To adapt it, you skip the sourdough start but add a tablespoon of baking powder. You may also need to add some water if you skip the sourdough start; just watch consistency. Also, if you skip the sourdough start, you don’t need to mix this up the night before and leave it overnight. You can just do it the morning you want to eat it. I hope that helps!
6. Add eggs, olive oil, salt, and baking soda and mix. Add water if you'd prefer it thinner.
7. Brush waffle iron with coconut oil and pour batter onto it.
8. When finished, remove and top with your favorite toppings. Obviously, everyone does their own thing with waffles, but we've included our absolute favorite toppings for these waffles.
13 thoughts on “Multi-Grain Einkorn Waffles”
Looking to start baking with einkorn wheat flour.
Hi Barbara, that’s great. Let me know if you have any questions.
Is the amaranth, spelt, and millet ground into flour?
Hi Katie, yes it is. We just send it all through the mill.
Thank you. 🙂
I’m sure once I get more familiarized with the process, it won’t seem so confusing. Thanks so much for all the info and for your time. 🙂
Dana, it’s not a problem at all. Feel free to ask any questions you have along the way. We know how frustrating it can be at first, but it does get easier.
Oh, boy. So sorry, but I do have another Q. Once my sourdough start is finished “brewing” and I use the 2 Tbs. to make my waffles, what do I do with rest of the sourdough start? How do I store it to use for another recipe down the road? (I didn’t see any info on how to store, perhaps I missed it if it were there). Plan on making Einkorn sourdough bread as well with the starter, but again, how do I store until I make it? I apologize for all the Qs, but I am a newbie to all of this. ? Again, many thanks.
Dana, that’s ok! We’re glad you’re asking questions. We use sourdough a lot, so we normally don’t have this problem. However, a sourdough start can be stored in the refrigerator between uses. The cold slows the process down. However, if you haven’t used it a while and it’s been in the fridge, you may have to revive it before use. This just means you take it out and feed it (We generally feed it two cups of flour and 1 cup of water) the night before you want to use it and then leave it on the counter overnight. It should be ready to use in the morning. The more you use a start, the more active it is.
Thanks SO much for the speedy response. Checked out the link you gave on how to create a sourdough start. Seems this is exactly what I was looking for (one Q. each time I add the flour and water, am I to always use lukewarm water? Also, 120g = 8 Tbs, yes? (just want to clarify). Very excited to try … AND looking forward to making more and more Einkorn recipes. Many thanks and I appreciate your time. 🙂
Dana, yes lukewarm water is the best option every time. I don’t know how much 120g is because it’s a weight vs. volume conversion. However the exact amount is not really that important. It depends how much start you want. It’s just important that you use half as much water as flour. The less there is, however, the faster it will ferment so it just depends what you’re after.
Have been looking for a healthier version of waffles specifically using Einkorn flour and found yours. Would love to give this recipe a go, but am not familiar with a sourdough start(er). Could you tell me how you make yours? Thanks so much. 🙂
Dana, this is a sourdough recipe because fermentation makes grains healthier and easier to digest. You can go here to learn how to create a sourdough start. However, it is not necessary that this be a sourdough recipe if you’d rather just mix it up like normal waffles. To adapt it, you skip the sourdough start but add a tablespoon of baking powder. You may also need to add some water if you skip the sourdough start; just watch consistency. Also, if you skip the sourdough start, you don’t need to mix this up the night before and leave it overnight. You can just do it the morning you want to eat it. I hope that helps!