Everybody's favorite breakfast comin at ya! These amazing waffles boast 4 different kinds of grains and sourdough, and boy do we load them up!
- 2 1/2 cups Einkorn Flour
- 1/2 cup whole grain amaranth
- 1/2 cup Whole grain millet
- 1/2 cup Whole grain spelt (or kamut)
- Sourdough Start
- Water Amount varies depending on desired consistency
- 2 Eggs
- 1/4 cup Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 cup Buttermilk
- 1/2 cup Butter
- 1/2 cup Honey
- 1 teaspoon Vanilla
- 1/2 teaspoon Baking Soda
Toppings (Optional but highly recommended)
- Blueberry Strawberry Mix
- Almond Butter
- Whipped Cream
- Buttermilk Syrup
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.
1. In a saucepan, boil buttermilk, butter, and honey for 3 minutes.
2. Add vanilla and baking soda and stir.
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!
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.
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.
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.
Thank you. 🙂
Is the amaranth, spelt, and millet ground into flour?
Hi Katie, yes it is. We just send it all through the mill.
Looking to start baking with einkorn wheat flour.
Hi Barbara, that’s great. Let me know if you have any questions.