These vegan sourdough pancakes are light, fluffy, & made with sourdough starter discard. This family friendly breakfast is great for weekend brunch! Simple, pantry staple friendly, and SO delish - these pancakes are vegan, egg free, and dairy free.
2 1/4cupsplain unsweetened almond milkor plant milk of choice
1cupsourdough starter
2tablespoonsbrown sugaror natural sweetener like maple syrup or agave nectar
2tablespoonsground flaxseeds
1tablespoonapple cider vinegar
1tablespoonvanilla extract
1teaspoonbaking powder
Maple syrup for drizzling
Prevent your screen from going dark
Instructions
Heat a large non stick pan or pancake griddle over low heat.
In a large mixing bowl, mix all ingredients together.
Pour about 1/4 cup of batter onto the pan or griddle for each pancake. Cook for 3 or 4 minutes on one side until bubbles form around the edges of the pancake, then flip. Cook for another 2 minutes on the other side until cooked through. Repeat until all pancake batter is gone.
If pancakes are too thick, add more almond milk, 1 tablespoon at a time (this will depend on how moist your Sourdough starter is). Top with maple syrup and fresh fruit of your choice. Mangia!