Vegan Sourdough Pancakes
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.
Servings: 20 pancakes
Calories: 71kcal
Cost: $2
Ingredients
- 2 cups all-purpose flour
- 2 1/4 cups plain unsweetened almond milk or plant milk of choice
- 1 cup sourdough starter
- 2 tablespoons brown sugar or natural sweetener like maple syrup or agave nectar
- 2 tablespoons ground flaxseeds
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking powder
- Maple syrup for drizzling
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!
Notes
Recipe Notes for Cooking Pancakes
The griddle or frying pan needs to be HOT. The pancakes may turn out gummy if your pan is not hot enough.
If pancakes are too thick, add more almond milk, 1 tablespoon at a time (this will depend on how moist your Sourdough starter is).
I like to put the cooked pancakes on a baking sheet in in a 200 F degree to oven to keep them warm while I am making the rest.
Nutrition
Calories: 71kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg