Dairy Free Sourdough Waffles with Coconut Whipped Cream
Light and cripsy, perfect waffles with the added nutrition and flavour of sourdough. Plus, it's all dairy free!
Servings: 4 people
Ingredients
Sourdough Waffles
- 2 cups coconut milk, or any non-dairy milk (from a carton, not a can) if you're not concerned about dairy you can use buttermilk or milk also
- 1/2 cup water
- 1/2 cup ghee or coconut oil, melted and cooled use butter if not dairy free
- 1/2 cup mature sourdough starter I usually use starter I would've otherwise discarded before a feed
- 2 cups all-purpose flour
- 1 tbsp coconut sugar white or brown sugar would work as well
- 2 eggs seperated
- 1 tsp sea salt
- 1/2 tsp baking soda
Coconut Whipped Cream
- 1 can full fat coconut milk I like the Thai Kitchen brand
- 1-2 tbsp pure maple syrup plus more for serving
- 1/2 tsp pure vanilla extract (optional)
- 1 pint fresh strawberries (optional) for serving
Instructions
The night before:
- Add the milk, melted and cooled ghee/coconut oil, and sourdough starter to a bowl and whisk to combine. Use glass or ceramic bowls with sourdough; do not use stainless steel for storing/rising as sourdough reacts with the metal.
- Sprinkle the sugar on top of the mixture and slowly fold in the flour, folding to combine until no dry bits remain.
- Add as much of the 1/2 cup of water that you need to loosen the batter until it is the consistency of pancake batter. You may even need a bit more, just add it bit by bit until you are satisfied with the consistency.
- Cover the bowl and let sit at room temperature overnight. My house tends to be cold so I like to keep mine on top of the fridge.
- If you're making the coconut whipped cream, put your can of coconut milk in the fridge now so it will be nice and cold and hardened in the morning when we whip it.
In the morning:
- Let your eggs come to room temperature by putting them in a bowl of warm water while you get the rest of your ingredients ready.
- Sprinkle the baking soda and salt on top of the batter.
- Seperate the egg yolks and whites into seperate bowls. Whisk the yolks quickly to combine. Beat the egg whites until they form stiff peaks. I was tempted to skip this step but it really does give the waffles such a nice airy crisp texture. Plus, you're going to need the beaters for your coconut whipped cream anyways, this step only takes an extra minute!
- Pour the egg yolks in to the batter and fold to combine.
- Add the egg whites and gently fold into the mixture until just combined (do not overmix).
- Preheat your waffle grill and cook in batches. I found that a ladleful of batter was the perfect amount for each side of my grill. It took about 6 minutes for my waffles to cook. You'll know they're done when they lift off easily from the iron and are nicely browned. I kept the waffles on a baking sheet in the oven set to 250F to keep them warm while I cooked up the rest.
For the Coconut Whipped Cream:
- Open the can and scoop out all the solidified coconut cream into the bowl. I add a bit of the milky liquid as well to loosen it up. Beat to combine for a minute or so.
- Add the maple syrup and vanilla extract to taste and beat until it is the texture of whipped cream. If it is too thick you can keep adding the liquid coconut milk from the can to loosen it up. Reserve whatever milk is remaining for use in smoothies, soup, etc (store in the fridge).
- Top each waffle with a generous dollop of the whipped cream, fresh cut strawberries and a drizzle of maple syrup. This is the start of a very good day :)
