The night before (or at least two hours before) you want to make waffles, combine 1 cup of sourdough discard (aka “unfed” sourdough starter) with 1 cup of gluten-free flour, ¼ teaspoon of sea salt and 1 cup of milk - you can use regular milk or go with my favorite - canned coconut milk. Mix these ingredients together in a mixing bowl until a thick batter forms, cover with a kitchen towel, and allow it to sit overnight (or at least 4 hours).

When you’re ready to make waffles, whisk the eggs, avocado oil (or melted butter), and honey together in a small bowl. Sprinkle the baking soda and sea salt over the sourdough batter, then pour the egg/oil mixture into the mixing bowl. Mix everything together until well-combined. The batter will be very bubbly..this is normal!

Plug in your waffle iron and allow it to heat up all the way. Lightly spray it with cooking oil.

Pour waffle batter onto the hot surface of the waffle iron and sprinkle liberally with chocolate chips. Replace the lid. Cook until golden-brown and waffle iron indicates the waffles are finished.

Top with your favorite toppings and enjoy!