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Delicious and healthy sprouted Belgian waffles recipe using only whole ingredients for a filling and digestible breakfast. Freeze well and make great snacks too!
Our family loves my Belgian waffles recipe using sprouted flour.
Sprouted waffles are our family’s breakfast of choice most weekends. The kids almost always request them as their special birthday breakfast too.
I’ve tried so many different Belgian waffle recipes over the years, I’ve honestly lost count. I’ve made them with various flours as well including kamut, spelt, soft white wheat, einkorn, rice, cassava, oat, and various gluten-free flour blends in between.
Perhaps you’ve even tried the soaked waffles or Paleo waffle recipe I’ve posted too.
My favorite classic Belgian waffles recipe is the one by Chef Emeril Lagasse. To his credit, Emeril’s recipe calls for real eggs and butter which many of the modern waffle recipes do not.
Here is a photo of the gorgeous deep orange egg yolks that I used to make a batch this morning.
Unfortunately, there are still a number of things about Emeril’s recipe that aren’t healthy choices like the use of cake flour, refined sugar, white salt, and nonstick cooking spray (yikes).
If you’ve ever wondered how to modify a conventional recipe into one that is traditionally based, healthy and nourishing, it isn’t a hard task.
Typically, what I do is substitute the unhealthy ingredients for healthy versions on a 1:1 basis. Once in a while, things don’t turn out right, but most of the time, the dish is perfect.
Voila! Sprouted Belgian Waffles
I had a bag of sprouted kamut flour ready to go for Christmas Eve breakfast yesterday. So, I decided to morph Emeril’s recipe into a totally healthy version. It is so nice to be able to buy germinated grain (vetted brands on my Resources page) now so I no longer have to sprout my own which is rather time-consuming.
I sprouted my own flour for years, but now I simply buy the whole grain already germinated in large bags and grind fresh sprouted flour fresh in my kitchen at my convenience.
My sprouted waffles recipe turned out so light, fluffy, and amazing that my family has decided that this is our new favorite way to eat this classic breakfast dish.
Sprouted Waffles Recipe
Easy recipe for sprouted Belgian waffles that is more digestible and nutritious than using unsprouted flour. Bonus: You’ll get full faster!
Ingredients
- 4 cups sprouted flour
- 8 eggs separated, preferably pastured
- 4 cups whole milk
- 4 tsp baking powder
- 4 Tbsp evaporated cane sugar or maple syrup
- 1/2 cup butter melted, preferably grassfed
- 2 tsp vanilla extract
- 1 tsp sea salt
- 1 drizzle expeller pressed coconut oil
Instructions
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Preheat the waffle iron and lightly coat with expeller pressed coconut oil.
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Sift sprouted flour, baking powder and sea salt together in a bowl.
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In another bowl, beat eggs yolks and whole sweetener of choice until thoroughly mixed. Add vanilla, melted butter and milk and combine with a whisk.
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A few ladles at a time, add the liquid mixture to the flour and whisk until just blended being careful not to over mix.
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In a third bowl, beat the egg whites until soft peaks form.
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Gently fold in the whipped egg whites into the batter being very careful not to over mix.
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Ladle just enough batter to just cover the grid of the waffle iron. Close the waffle iron lid and cook until light brown.
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Serve immediately. Refrigerate leftovers for quick breakfasts or snacks!
Recipe Notes
Expeller pressed coconut oil may be substituted for the butter.
Maple syrup or coconut palm sugar may be substituted for the cane sugar.
Hi Sarah,
Where do you buy your already soaked and sprouted whole grains? I didn’t see any retailers offering sprouted whole grains on your resources page. Have you been soaking and sprouting Einkorn berries?
Just made these. Soaked and dehydrated my own wheat. Delicious! Thanks for sharing. All the best in 2013.
Sarah, this recipe looks delicious! Just like a few others, I am wondering about a waffle iron that is not non-stick.
Thanks!
WOW, buying the sprouted wheat berries, now there is something I can do! I have to be honest, cooking traditionally is a bit intimidating and time consuming, That is one thing I had not ventured into, sprouting and soaking my own wheat, but buying already sprouted now we’re talking! Where did you get the sprouted kamut berries? Also is kamut similar to the einkorn berries, I rememer your blog over the summer where you really liked how light that flour is to cook with. Will you ever soak flour now, or just use the ground sprouted berries ?? Thanks Sarah. 🙂
ugh. canola oil is evil..butter is the healthy option
Did you use raw milk for this recipe?
I too just LOVE Emeril’s recipe. I’m glad to find an alternative like this. I stopped using the cake flour a while ago, but need to either use sprouted or soaked flours from now on. Btw, I have found the Kitchenaid Belgium waffle iron to be the best for these waffles. You get deep full squares of the classic belgium and you can make two at a time & once it’s oiled and you got the first waffles going, it’s virtually non-stick; very easy to remove them. Having a family of almost 10, it’s perfect getting them all made by 2’s instead of singles. And it has a timer so you stay on track. A bit pricy, but so far, it’s lasting through our baking needs and has more than paid for itself, especially if it is to be a family favorite!
Hi,
Thanks so much for the recipe! We love Belgium waffles!
Our problem has been finding a waffle iron that isn’t non – stick. Wondering what you use? Many thanks for all of your posts :q
In recipes that require butter/lard we use canola and apple juice (1 C butter = 1/2 C canola and 1/2 cup apple juice) and replace sugar with Domino Light sugar Stevia blend (1 C sugar = 1/2 C blend). Makes for wonderful Christmas cookies!!
Can you do a post on how to sprout and dry the wheat/grain? The already sprouted wheat has been really expensive so I can’t afford it (and I’m sure I’m not the only one).