Sourdough waffles (gluten free)

My breakfast diet can easily be called 50 shades of waffles! I could eat them every day and it made me break up with my true love – oatmeal! And my favorite are definitely sourdough.


  • 100 g buckwheat flour
  • 100 g chickpea flour
  • 80 g sourdough starter
  • 1/2 tsp cinnamon
  • 2 tbsp tahini
  • 200 ml milk or water
  • 1 mashed banana


Mix all ingredients together, put into a mason jar or a bowl and refrigerate overnight. Be sure there is enough space in the jar because the dough will raise (almost double the size).
You can keep the dough in the fridge even for 2 days or use all the dough and reheat waffles when needed.
I discovered reheating waffles in the waffle maker instead of toaster is much better. they are super crispy!


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