Ingredients for the base which sits out overnight: (but will work same day too!)
240 grams sourdough starter
1 cup (220 grams) of almond milk (can use buttermilk)
120 grams of all purpose flour (can switch in some whole wheat)
1 tbsp brown sugar (or regular)
Morning batter to add:
2 ounces (1/4 cup) of oil or melted butter
1/2 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
Mix overnight ingredients. Cover and allow to sit out overnight at room temperature.
In the morning, in a small bowl, whisk the egg with oil (or butter) and vanilla. Add it to the overnight batter. Add salt, baking soda, and baking powder and mix.
Pour into a preheated greased waffle iron and cook until most of the steam subsides.
Really good with added blueberries or banana in the mix. These can be frozen and put in a toaster the next day. The batter can also be refrigerated and used over the next couple of days.