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batch prepared sourdough pumpkin waffles ready to be frozen

Sourdough Pumpkin Waffles

I make these a few times a month to freeze for easy breakfasts. The pumpkin twist is perfect for fall, and the girls love them!
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Ingredients Method

Ingredients
  

  • 200 grams sourdough starter I use a combo of active bubbly and discard
  • 2 whole eggs
  • 50 grams pumpkin puree
  • 75 grams almond milk
  • 50 grams avocado oil
  • 150 grams whole wheat flour
  • 40 grams brown sugar
  • 12 grams baking powder
  • 5 grams salt
  • 3 grams pumpkin pie spice

Method
 

  1. Mix all ingredients in a stand mixer until smooth.
  2. Cook in a waffle maker.
  3. Lay waffles flat on parchment paper and freeze. Once frozen, store in a ziplock bag.
  4. For busy mornings, microwave for 30 seconds on each side. We like to top ours with powdered sugar or mini chocolate chips!

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