1. Combine the cinnamon and sugar in a shallow bowl.
2. Preheat your waffle iron according to the manufacturer’s instructions.
3. Add the leftover sourdough starter, milk, 2 tbsp (28g) of melted butter, and egg into a large bowl. Whisk well to combine.
4. Add the flour, sugar, baking powder, and salt, and continue to whisk until smooth. If the batter seems too thick, add more milk as needed to thin out the texture. *Note: The amount of milk needed will depend on the consistency of your sourdough starter.
5. Lightly coat the waffle iron with cooking spray. Ladle some of the batter into the pan (don’t overfill; if will be a huge mess!). Cook for 3-5 minutes or until golden and crisp.
6. Transfer to a cutting board and brush lightly with some of the remaining 14 g (1 tbsp) melted butter. 
7. Press the waffle into the cinnamon sugar to coat on both sides. Repeat to cook the rest of the waffles.
8. To serve, top your waffles with the fresh fruit of your choice and coconut flakes, if using. Enjoy with sweet maple syrup on the side!

To Freeze:

Arrange cooked and cooled waffles on a parchment-lined sheet pan and freeze. Once fully frozen, transfer to zip top bags and freeze for up to 2 months. To serve, pop them in the toaster until golden and crisp.