Fluffy Vegan Sourdough Pancakes
Want a great way to use up discard from your sourdough starter? These fluffy vegan sourdough pancakes is just the recipe for it!
These are also dairy and egg free so they are perfect for plant-based eaters but super delicious for even traditional pancake lovers. I promise you can’t tell the difference! These are the BEST sourdough pancakes!!
Fluffy Vegan Sourdough Pancakes
The perfect recipe to use your sourdough discard.
Ingredients
- 175 grams sourdough discard room temperature
- 120 grams non dairy milk room temperature
- 2 tbsp flaxseed meal
- 70 grams flour
- 1 tbsp baking powder
- 1 tbsp evaporated cane juice
- 1/4 tsp Sea salt
- 1/2 tsp vanilla extract
- 2 tbsp coconut oil or neutral flavored oil
Instructions
- Combine sourdough discard, non dairy milk and flaxseed meal in a small bowl and set aside for 5 minutes.
- In a medium bowl, whisk together flour, baking powder and salt until well combined.
- Add sourdough mixture into flour mixture along with vanilla & oil, whisk until combine. Adding more milk if needed to thin as desired.
- Set aside batter while heating up a non stick or cast iron skillet on medium heat.
- Once pan is hot, add some oil or a combination of oil and non dairy butter to pan. Add a spoonful of batter and cook until bubbles appear on to top of batter and sides look some what cooked.
- Flip pancakes and cook the other side for about a minute or two until golden and cooked through.
- Serve hot with more butter, maple syrup or any of your favorite toppings.
Notes
If making for a group, place cooked pancakes on rack over baking sheet and keep warm in a 170 degree oven with a damp towel covering pancakes to prevent them from drying out.
