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The Best Gluten Free Overnight Sourdough Waffles

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Prep Time 10 minutes
Total Time 12 hours 10 minutes
Servings: 6
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

Overnight sponge
  • 2 cups gluten free flour blend
  • 2 tbsp sugar
  • 2 cups buttermilk, well shaken
  • 1 cup sourdough discard, unfed
waffle batter
  • overnight sponge
  • 2 large eggs
  • 1/4 cup Avocado oil
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla

Equipment

  • waffle iron

Method
 

To make overnight sponge
  1. Mix together sponge ingredients, cover and let rest at room temperature for 12 hours or overnight.
To make batter
  1. In a small mixing bowl, beat together, eggs oil and vanilla. Add the overnight sponge, stir to combine.
  2. Add the salt and baking soda. Stir to combine.
  3. Pour or scoop batter onto a preheated, greased waffle, iron. Cook according to your manufactures instructions serve with your favorite toppings.
  4. The batter keeps for several days in the refrigerator or cook up the extra batter and freeze waffles for later