Adapted from: Mel's Kitchen Café

I subbed 2 cups of Natural Yeast start for the almond milk and flour and added 1/2 cup rolled oats, ground to flour.  They turned out so soft and fluffy!

2 large eggs
1 3/4 cups almond milk
4 tbsp coconut oil
2 tsp vanilla extract
1 3/4 cups whole wheat pastry flour
2 tbsp sucanat
2 tsp baking powder
1 tsp baking soda
1 tsp salt

In a medium-sized bowl, beat together the eggs, almond milk, coconut oil, and vanilla.
In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.
For an 8-inch round waffle iron, use about 1/3 cup batter (my Belgium waffle maker uses 1 cup). Cook according to waffle iron directions.

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