1 cup sourdough starter
2 cups soy milk
2 TBL Maple Syrup
1 TBL apple cider vinegar
2 cups Whole wheat flour

2 tsp baking soda
1 TBL baking powder
2 TBL Vegetable oil
2 flax eggs (2 TBL Ground Flax Seeds and 6 TBL Water)
½ tsp Salt

1 cup sourdough starter 2 cup s soy milk 2 TBL Maple Syrup 1 TBL apple cider vinegar 2 cup s Whole wheat flour 2 tsp baking soda 1 TBL baking powder 2 TBL Vegetable oil 2 flax eggs (2 TBL Ground Flax Seeds and 6 TBL Water)

At night:

Mix the sourdough starter, wheat pastry flour, maple syrup, milk, and apple cider vinegar in a bowl and make a sponge. Make sure you have enough space in the bowl as the dough will expand all night because of the bacteria and yeast.

Morning:

In the morning, mix vegetable oil, baking soda, salt, and two flax egg into the overnight dough. Make the waffles of the dough.
Pour some batter on the preheated waffle maker, and for this purpose, use ½ cups. Bake the waffles then in the waffle maker.
Serve the waffles with fresh bananas and maple syrup.