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Blender sourdough veggie waffles

Ingredients

  • 250 g sourdough starter (about 1 cup, doesn't really matter where it is in its cycle, as long as it's healthy)
  • 3 tbsp canola oil
  • 2 large eggs
  • 30-40 g parmesan cheese
  • 3-4 leaves lacinato kale, roughly torn and deribbed
  • 4 small carrots, peeled and cut into chunks (about 100g worth)
  • 1/4 red bell pepper, cut into chunks (about 50g worth)
  • 1/4 yellow bell pepper, cut into chunks (about 50g worth)
  • 145 g whole wheat pastry flour (1 cup)
  • 73 g all purpose flour (1/2 cup)
  • 1 tsp baking powder
  • 1 tsp salt
  • 235 g water (about 1 cup)

Instructions

  1. Get your waffle iron plugged in and heating up.

  2. Into your high speed blender, add, in this order: sourdough starter, oil, eggs, your veggies, and the hunk of parmesan cheese. Blend thoroughly, at high speed, using your tamper if needed. 

  3. Add in the flours, baking powder, salt, and water and blend again.

  4. Once your waffle iron is ready, carefully spoon the batter into your iron and allow to bake. Mine takes one cup full. If your waffle iron has a setting to cook through to a uniform texture, I think they're tastier. I set mine to the second highest setting, but you know how you like your waffles done!

  5. Serve. We like them with tangy Greek yogurt and maple syrup.