While dairy free, I had been making waffles with almond milk or other milk substitutes; Almond milk makes especially good waffles. However, one day I was very low on milk substitutes and wanting to make a large batch of waffles (a favorite in our house).
Meanwhile, I had an abundance of strawberry kombucha so I figured why not give it a try? The result was light, fluffy waffles that didn’t stand a chance at remaining uneaten in my house! Since my first experiment, kombucha waffles have fast become a favorite in our home.
What is Kombucha?
Kombucha is essentially fermented tea. It contains many natural probiotics that help restore gut health, and it is also acidic which aids the body in maintaining a healthy pH balance. Kombucha is said to be a natural energy drink as well as a powerful detox drink.
Note: Cooking with kombucha may destroy many of it’s probiotic properties, but the acidic nature of kombucha will most likely be preserved.
If you don’t already make kombucha, you’ll need to learn how to make kombucha first. This typically requires obtaining a “mother” kombucha SCOBY (Symbiotic Colony of Bacteria and Yeast), and it takes about a week to brew your own. No, it’s not hard, but it does take time.
You can use store-bought kombucha, though it won’t be very cost effective as this recipe calls for 3 1/2 cups of kombucha tea.
How to Flavor Kombucha
Flavoring kombucha naturally can be done a couple of ways. I like to flavor my kombucha by adding one piece of frozen fruit to the jars when I bottle the kombucha and store it in the fridge. Mangos, peaches, strawberries, etc. work well for this.
Some people do a second ferment and flavor their kombucha at this time. Secondary fermentation increases the strength of the kombucha and adds more carbonation (much like soda). It takes a few extra days. I personally skip this step just for simplicity’s sake, but you can certainly use either method to make kombucha for this recipe.
Remember that your waffles will taste slightly of whatever flavor your kombucha is. We loved strawberry kombucha waffles!
3 ½ cups white whole wheat flour
4 tablespoons of organic whole cane sugar
2 tablespoons aluminum free baking powder
½ teaspoon sea salt
4 eggs, beaten
3 ½ cups kombucha, flavored or unflavored
1 cup butter or coconut oil, melted
2 teaspoons pure vanilla extract
- Heat up your waffle maker.
- In a large bowl, add flour, sugar, baking powder, and salt. Combine well and create a well in the center.
- In a medium bowl, combine eggs, kombucha, coconut oil (or butter), and vanilla. Mix well.
- Poor the wet ingredients into the center of the dry ingredients. Mix with a wooden spoon just until all dry ingredients are well incorporated. Allow the mix to rest for 1-2 minutes.
- Scoop into waffle maker ½ cup at a time and cook according to your waffle maker's instructions.
This double recipe feeds a family of 5-6 easily, making 10-12 large waffles.
Need ideas for healthier syrup options? Check out these natural syrup recipes.
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