These Sourdough Pancakes are the perfect way to start your day with a light and fluffy texture that’s slightly tangy. The natural fermentation from your sourdough starter adds a unique depth of flavor, and they pair beautifully with fresh fruit or maple syrup for a delightful breakfast treat.
Ingredients:
1 cup Sourdough Starter Discard
1-1/2 cup Plant Milk (almond, oat, or soy)
2 cup All-Purpose Flour
2 Tablespoons Sugar (optional)
1 tsp Vanilla Extract
1 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Ground Cinnamon
2 Tablespoons Vegan Butter for cooking
Instructions
In a large bowl, combine the sourdough discard, plant milk, flour, sugar (if using), and vanilla extract. Mix until smooth.
In a separate small bowl, whisk together the baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet ingredients, and stir until just combined. let sit for 4-5 minutes
Heat a skillet over medium heat and add a small amount of vegan butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 1-2 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes.
Serve with maple syrup and your favorite toppings.
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