This uses the same overnight method as my "regular" sourdough waffles and it also come together in very little hands on time. You can serve this instead of breakfast potatoes, as a hearty snack or as a foundation for a waffle/sausage sandwich or top them with whatever veggies you enjoy!
Ingredients
1 cup unfed/discard starter
1 large potato shredded (raw or cooked)
1/2 cup oats
1/4 cup quinoa either cooked or bloomed in boiling water over night
2 tbsp of apple cider vinegar
1/2 cup water (if needed)
1 tbsp onion powder or minced onion
Optional: 1/4 cup green chile or 1 serrano/jalapeño
Optional: 1/4 cup chopped cilantro
1/2 tsp baking soda
1/2 tsp salt
2 tbsp flax meal
Method
Add all starter, shredded potato, oats, ACV and seasonings to a bowl and stir. Depending on thickness (you are going for a pancake patter), add some water as well and cover overnight.
In a jar, add quinoa and fill jar with boiling water, seal jar and let sit overnight as well, unless you already have cooked quinoa in which case you can just add that in the morning).
The next morning, the batter should be active and bubbly.
Add the rest of ingredients including flax. Batter should be thick, but still spreadable. If not, add a little more water.
Add batter to skillet or waffle maker until cooked.
Notes
These waffles keep well in a zip lock bag in the fridge but can also be frozen and put into a toaster/toaster oven to heat up whenever desired.
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