Sourdough Protein Waffles
These sourdough protein waffles are the perfect way to use up sourdough discard while making a protein-packed, nutrient-dense breakfast. They’re fluffy, made with wholesome ingredients and are perfect for breakfast meal prep!
Servings: 8 waffles
Ingredients
Wet Ingredients
- ½ cup sourdough discard
- ¼ cup almond milk
- ½ cup plain nonfat Greek yogurt
- 3 eggs
- 1 scoop vanilla protein powder
Dry Ingredients
- 1 teaspoon baking powder
- 1 cup flour ½ cup almond flour + ½ cup gluten-free 1:1 flour
Instructions
- Mix together all of the wet ingredients. Then add the dry ingredients and whisk together, being careful not to over mix. Some small clumps are ok.
- Preheat your waffle iron and lightly grease it.
- Pour the batter onto the waffle iron and cook for 1-2 minutes, or until golden brown and crispy. Repeat until all the batter is used.
- Top with fresh fruit, nut butter, Greek yogurt, or a drizzle of pure maple syrup for the ultimate protein-packed breakfast.