My favorite Sunday breakfast – Belgium yeast waffles!
- 14 g fresh yeasts
- 60 ml warm water (up to 40 C degrees)
- 230 g spelt flour
- 120 ml plant milk (room temperature)
- 20 g brown sugar
- 50 g coconut oil
- 1 banana (100 g)
- pinch of salt
- 1/2 tsp cinnamon
Combine yeasts with slightly warm water and 1 tsp of sugar. Set aside for 10-15 min to activate the yeasts.
In separate bowl prepare dry ingredients. Add yeasts, mashed banana and rest of liquid ingredients. Gently combine together. The dough will be very thick. It should be like this. Cover the bowl with lid and add put into the fridge for 2 hours or overnight.
Heat up your waffle maker and fry the waffles adding one big spoon of dough per waffle. Fry few minutes as per waffle maker recommendation. Mine took 5 minutes to be ready.
You can keep the dough in the fridge up to 2 days or use it all and freeze the leftover waffles.
I always freeze these waffles to enjoy them whenever I want!