Ingredients:
- 200 g spelt flour
- 50 g sourdough starter
- 1 tsp cinnamon
- 1 tbsp maple syrup
- 2 tbsp peanut butter
- 200 ml plant milk
- 1 mashed banana
Method:
Mix all ingredients together, put into a mason jar or a bowl, loosely cover with lid or cling film and refrigerate overnight. Be sure there is enough space in the jar because the dough will raise (almost double the size).
On the next day bake as per your waffle maker guidelines. I bake mine for 6 minutes. If you don’t use all the dough, you can keep it in the fridge up to 2 days.
I love to have these topped up with protein chocolate sauce, toasted nuts and banana slices.
Alice eats grass 