Sourdough Pancakes/Waffles

Sourdough Pancakes/Waffles

Yields1 ServingCategory


 ½ cup unrefreshed starter
 1 cup Rorie’s Organic Spelt Flour
 1 ½ tbsp raw honey, dissolved in ¼ cup hot water
 ½ cup almond milk
 1 egg
 ¼ tsp salt
 ½ tsp baking soda
 2 tbsp olive or avocado oil



For morning waffles, put up your mixture at night. Combine unrefreshed starter, spelt flour, raw honey dissolved in hot water, and milk of choice.

Let it sit on the counter, covered, for 10-12 hours. After 10-12 hours, add remaining ingredients and mix.


For waffles: Pour mix onto hot waffle iron or electric waffle maker.
Cook until golden brown. Serve hot.


For pancakes: Heat a lightly oiled griddle or frying pan over medium-high heat.

Pour or scoop the batter onto the griddle.
Use 1-3 tbsp. per pancake, depending on the size you want.
Fry on one side until air bubbles are visible in the batter, then flip and cook until bottom is lightly browned.

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