The night before you want to make waffles, combine 1 cup of sourdough discard (aka “unfed” sourdough starter) with 1 cup of gluten-free flour 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, and honey together in a small bowl. Sprinkle the 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 (I use this mini waffle maker) and allow it to heat up all the way. Lightly spray it with cooking oil.

Pour pancake batter onto the hot surface of the waffle iron and replace the lid. Cook until golden-brown and waffle iron indicates the waffles are finished.

Top with desired toppings and enjoy!