Firstly, I’m going to apologize for the huge amount of photos that I will be putting in today’s post. These photos just came out amazing and I am so proud of them. Therefore, everyone should have to see them! Simple logic. But it’s not just the photos that are amazing, these Vegan Sourdough Berry Waffles also taste absolutely incredible. They are light, fluffy and packed with wonderful berry flavor. Honestly, I’m never having a plain waffle again after having these. The berries just turn them into an absolute masterpiece.
For the allergy replacements, I used a flax egg as an egg replacement. To make a flax egg, you mix 1 tablespoon of flaxseed and 3 tablespoons of warm water. Then, you let it sit for about 10 minutes. For non-dairy milk, I like to use oat milk. Specifically, I really like Califia Farm’s oat milk, but any other non-dairy milk should work for this recipe. For the non-dairy butter, I used Earth Balance butter sticks, which come in vegan and soy-free versions.
Just for some fun, I’m curious to know if you are a pancake or waffle person. Which do you like better? Personally, I’m definitely a waffle person, but I still absolutely love pancakes. Comment which ones you prefer!
I really hope you love these Vegan Sourdough Berry Waffles as much as I did! They really blew my mind they were so good! And if you did enjoy them, try out these Vegan Sour Cream Blueberry Waffles. And if you like pancakes more (it’s okay, I forgive you) you should try these Vegan Lemon Poppy Seed Pancakes! I hope you have a wonderful breakfast (or breakfast for dinner) and I’ll see you next week!
Vegan Sourdough Berry Waffles
Ingredients
- 2 c fresh or frozen mixed berries
- 2 c all-purpose flour
- 2 flax eggs
- 3 tsp baking powder
- ½ c sourdough starter
- 1 ½ c non-dairy milk
- 3 tbsp sugar
- ½ tsp salt
- 6 tbsp non-dairy margarine, melted
Instructions
- Preheat a waffle iron, spray with nonstick cooking spray and set aside. Make flaxseed to replace the egg by mixing 1T flax seed and 3T warm water and let sit for 10 minutes.
- Melt the non-dairy margarine and place it on the counter to cool. In a medium bowl, whisk the flour, sugar, baking powder and salt. In a separate bowl, mix the flax eggs and non-dairy milk and mix until well combined. Add in the sourdough starter and mix until completely blended.
- Add the wet mixture to the flour mixture, mix and then add the melted non-dairy margarine. The batter should be a similar consistency to pancake batter. Add more milk if it is too thick.
- Pour batter on a heated waffle iron and cook until golden brown. Serve warm.
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