Is there anything better than chocolate at breakfast time? Especially when it’s a fermented, sourdough, actually-good-for-you chocolate waffle? Yeah, I can’t think of anything better either.
Actually, I think the waffle doesn’t get near enough credit. We see pancake that, pancake this… But the waffle holds up to toppings galore. In fact, I’ve made cornbread waffles and served them with chili… but that’s another post.
My kids will pretty much eat anything if it has chocolate in it. I even got them to eat beets in this chocolate cake with a surprise (gluten and dairy free options). I guess I just ruined the surprise by telling you it’s beets, but hey, a girl can’t keep the good stuff all to herself!
My kids sometimes wrinkle their nose at sourdough stuff. I blame it on feeding them a couple of very sour recipes before I found Wardee’s Sourdough eCourse. With these waffles, however, they were asking for seconds after the very first bite. I think the waffles would be great served up as dessert, too, but we ate them for Sunday morning breakfast before church.
My favorite topping so far is low sugar no pectin strawberry jam with whipped cream. My daughter liked the straight maple syrup, while my son wanted whip cream with his maple syrup. I believe these fermented raspberry preserves would be amazing, too. Or maybe some cherry pie filling for dessert, or a spiced pear sauce, or…
You get the picture. 😉 Put anything your heart desires on top of these bad boys.
Chocolate Sourdough Waffles
Is there anything better than chocolate at breakfast time? Especially when it's a fermented, sourdough, actually-good-for-you chocolate waffle? Yeah, I can't think of anything better either.
- 1-3/4 cups sourdough starter
- 4 tablespoons grass-fed butter melted OR coconut oil or avocado oil
- 1/2 teaspoon sea salt
- 2 organic or pastured eggs
- 3 tablespoons sweetener of your choice
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 tablespoon coffee optional
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
Plug in and preheat your waffle iron.
Mix all ingredients together in a large mixing bowl in the order listed.
Add the baking soda last.
Cook the waffles according to your waffle iron's instructions and best settings.
Don't be surprised if you eat them all at one sitting.
If you do have leftovers, put them in the fridge and reheat with a toaster oven the next morning.
Want to freeze for later? Freeze waffles spread out on a cookie sheet, then transfer to a freezer container when fully frozen. Just take out individual waffles for busy morning breakfasts.
What are your favorite waffle toppings?
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