Gluten Free Cornmeal Sourdough Waffles

Happy Friday! I have a waffle recipe ready to be made this weekend. Yeah I know, the name of this recipe is way to long. I promise you its a good one though. I had an abundance of cornmeal at my house and a sourdough starter that desperately needed to be fed and used and this recipe was the result. My only regret is that I didn’t make fried chicken to go with it.

This recipe needs to proof overnight since it uses sourdough. Trust me, proofing it overnight gives it so much fluffiness the next day when you cook it. The night before combine the Flour, Sourdough Starter, Milk, and Coconut sugar together. Cover it and leave it on your kitchen counter. The next morning it will have risen and be nice and bubbly.

Proofed Sourdough Mixture
Proofed mixture and all other ingredients

The next day once the mixture is proofed you will want to add the other ingredients. Another thing that makes these waffles super fluffy is beating the egg whites into stiff peaks. I am not going to lie, using an electric whisk to do this feels like cheating to me. Growing up my mom had this amazing metal egg beater with a wooden handle on it that we had to use to whisk egg whites. It was an arm workout, I actually think she still has it.

You will add the egg whites at the very end once all the other ingredients are thoroughly incorporated. The great thing about this recipe is that its pretty versatile. You can add what ever spices you want to give it a different flavor. I haven’t made it without cornmeal yet but will be working on some fun substitutions soon. With the onset of pumpkin season I am going to play around with adding pumpkin.

Gluten Free Corn Meal Sourdough Pancakes

  • Servings: 6
  • Print

Prep Time: 8-12 hours (rests overnight)

Cook Time: 15 minutes

Ingredients:

½ cup Sourdough Starter

2 Cups+ 2 TBSP (for next day) Unsweetened Plant Based Milk  (I prefer almond or oat)

1 TBSP Maple Syrup

2 Cups Gluten Free Flour

3 Eggs separated

1 cup Cornmeal

3 TBSP Melted Ghee (or Miyokos vegan butter)

1 TSP Baking Soda

1 TSP Salt

1 TSP vanilla

Optional Spices: Cinnamon, Cardamom, Nutmeg

Directions:

  1. The night before in a large bowl, add the sourdough starter, 2 cups of milk, maple syrup, and Gluten Free Flour.
  2. Mix to combine then cover and leave in a warm place.
  3. In the morning preheat your waffle iron.
  4. Separate the eggs and beat the egg whites into stiff peaks.
  5. Add into the mixture egg yolks, corn meal, melted ghee, baking soda, salt, 2 tbsp milk and vanilla.
  6. Mix all the ingredients until combined.
  7. Add the egg whites mixing till they are incorporated. Make sure you do not over mix at this step because the egg whites help the waffles have volume.
  8. Using a ladle, ladle the mixture into your waffle maker and cook to waffle maker settings.
  9. Top with your favorite toppings and enjoy.

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