How to Make Easy Sourdough Date and Cinnamon Waffles (Diabetic Friendly)
- Leigh
- 21 hours ago
- 2 min read
These simple waffles are a great way to use up your discard after feeding your starter. The waffles are only a tiny bit sweet, thanks to the dates (you can substitute brown sugar if you're not diabetic), and the sourdough tang comes through. The recipe includes white whole-wheat flour to give the waffles extra nutrition and fiber while also keeping the waffles light. You can mix up the batter in the evening, refrigerate it overnight, and make the waffles the next morning, if you'd like (just let the batter sit out at room temperature for at least half an hour, if you can). Although my sourdough starter/discard is quite robust, I include baking powder in the batter "just in case." The batter will rise if you decide to make the waffles immediately, and you may get a bit fluffier waffles if your starter/discard is mature, like mine. If you're diabetic, the waffles (in moderation, as always), are a good option with their high fiber/low sugar content. We like the waffles with fresh fruit and yogurt. Enjoy!
Easy Sourdough Date and Cinnamon Waffles (Diabetic Friendly) -- Serves 4+
1 cup of sourdough starter/discard
1 large egg
2 tablespoons of canola oil
1/4 cup of date puree (barely cover 1/4 cup of pitted, chopped dates with boiling water,
let the mixture cool, and mash it to a paste with a fork)
1 cup of milk
1 cup of white whole-wheat flour
1/2 teaspoon of salt
1 teaspoon of cinnamon
1 1/2 teaspoons of baking powder
In a large bowl whisk together well the sourdough starter/discard, egg, oil, date puree, and milk. Add to the mixture the white whole-wheat flour, salt, cinnamon, and baking powder and stir them into the wet ingredients with a spoon until well mixed. If you'd like, cover the mixture with plastic wrap and refrigerate it overnight. When you're ready to make waffles, heat your waffle iron according to the manufacturer's directions and drop/pour portions of the batter onto the hot iron (I use approximately 1/3 cup for each waffle). Close the waffle iron and let the waffle cook until it has stopped steaming (or according to the manufacturer's directions). Remove the cooked waffle carefully and repeat the cooking process with the remaining batter.
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