Light, fluffy, and crispy chocolate-studded Gluten-Free Chocolate Chip Sourdough Waffles are an absolute dream breakfast! Dairy-free and refined sugar-free, these waffles are amazing for serving guests.
Wanna hear a story?
I brought these waffles on a camping trip recently.
Guess what I did with them. You’ll never guess.
I made the most embarrassingly epic, large and in-charge s’mores using these chocolate chip sourdough waffles, and my life will never be the same.
That’s right.
I swapped the graham crackers for two of these waffles, added a hefty smear of crunchy natural peanut butter, used dark chocolate with sea salt and almonds instead of milk chocolate, and sealed it all together with two perfectly toasted marshmallows.
And a drizzle of honey.
You guys, I added butter. Salted. I wasn’t going to divulge that detail, but then I did.
Wait, there’s more.
Of course the waffles HAD to be crispy, so I placed them near the open campfire flame such that they crisped up and the peanut butter and chocolate became melted.
I firmly believe the chocolate MUST be melted, ya feel?
The end result?
The most amazing s’more I’ve ever laid mouth on.
I initially planned to share with the other camping participants…but once you dive into such a thing face first, you’re committed, man. That’s your s’more and you’re in it until the end.
This to say…
These waffles are amazing.
Even without all the s’more fixings.
They are very similar to my Gluten-Free Sourdough Waffles I showed you a bit ago, but include ground cinnamon and chocolate chips.
I enjoy topping them with sliced bananas (and…well…s’mores), but you can go with any of your favorite toppings. Fresh sliced strawberries and whipped cream would be epic. Jam, almond butter, blueberry compote…all amazing ideas.
Let’s fire up the waffle iron!
How to Make Sourdough Waffles:
The night before (or at least two hours before) you want to make waffles, combine 1 cup of sourdough discard (aka “unfed” sourdough starter) with 1 cup of gluten-free flour blend, ¼ teaspoon of sea salt and 1 cup of milk – you can use regular milk or go with my favorite – canned coconut milk. Mix these ingredients together in a mixing bowl until a thick batter forms, cover with a kitchen towel, and allow it to sit overnight (or at least 2 hours).
When you’re ready to make waffles, whisk the eggs, avocado oil (or melted butter or coconut oil), and honey together in a small bowl. Sprinkle the baking soda, ground cinnamon, and sea salt over the sourdough batter, then pour the egg/oil mixture into the mixing bowl.
Mix everything together until well-combined. The batter will be very bubbly…this is normal!
Plug in your waffle iron and allow it to heat up all the way. Lightly spray it with cooking oil.
Pour waffle batter onto the hot surface of the waffle iron and sprinkle liberally with chocolate chips. Replace the lid. Cook until golden-brown and waffle iron indicates the waffles are finished.
Top with your favorite toppings and enjoy!
Check out my Sourdough archive for more sourdough recipes.
More Waffle Recipes:
- Paleo Chocolate Pecan Waffles
- Paleo Pumpkin Waffles with Caramelized Pears
- Grain-Free Waffles with Spiced Apples and Caramel Sauce
- Paleo Blender Waffles with Strawberry Compote
S’mores for breakfast! …Err…I mean…waffles for breakfast!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Chocolate Chip Sourdough Waffles
Ingredients
- 1 cup sourdough discard (unfed sourdough starter)
- 1 cup gluten-free all-purpose flour
- 1 cup full-fat canned coconut milk or regular milk
- 2 eggs beaten
- 2 Tbsp coconut oil melted and cooled, or avocado oil
- 2 Tbsp honey
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon optional
- 1/3 cup chocolate chips
Instructions
- The night before (or at least two hours before) you want to make waffles, combine 1 cup of sourdough discard (aka “unfed” sourdough starter) with 1 cup of gluten-free flour, ¼ teaspoon of sea salt and 1 cup of milk - you can use regular milk or go with my favorite - canned coconut milk. Mix these ingredients together in a mixing bowl until a thick batter forms, cover with a kitchen towel, and allow it to sit overnight (or at least 4 hours).
- When you’re ready to make waffles, whisk the eggs, avocado oil (or melted butter), and honey together in a small bowl. Sprinkle the cinnamon, baking soda and sea salt over the sourdough batter, then pour the egg/oil mixture into the mixing bowl. Mix everything together until well-combined. The batter will be very bubbly...this is normal!
- Plug in your waffle iron and allow it to heat up all the way. Lightly spray it with cooking oil.
- Pour waffle batter onto the hot surface of the waffle iron and sprinkle liberally with chocolate chips. Replace the lid. Cook until golden-brown and waffle iron indicates the waffles are finished.
- Top with your favorite toppings and enjoy!
