Sourdough vegan pancakes: Made with discard
These sourdough vegan pancakes are the best way to use up the accumulated sourdough discard. These pancakes are better than conventional pancakes. They are soft, fluffy, tender, and delicious. I have kept the recipe very simple, and approachable. You must be having all the ingredients already in your pantry. They make a healthy and delicious breakfast or brunch.
Ingredients
- 70 g all-purpose flour (½ cup+ 2 tbsp)
- 175 g sourdough Discard 4-5 days old ( about ¾ cup)
- 100 g milk (little more than ½ cup)
- 2 tablespoon ground flax seeds (flax meal)
- 2 tablespoon coconut oil/ vegetable oil
- 1 tablespoon baking powder
- 2 teaspoon beet sugar
- 1 teaspoon cinnamon powder
- A pinch salt
Instructions
Bring all the ingredients to room temperature
- Take out the sourdough starter discard and milk from the fridge and let them come to room temperature.
Making the batter
- In a bowl combine flour and baking powder. Mix well and set aside.
- Take a large bowl and add the sourdough discard to it. Then add the rest of the ingredients: beet sugar, salt, cinnamon powder, oil, soy milk, and flax meal. Mix well.
- Now put the flour and gently combine everything using a folding motion, just until no dry patch of flour is left. Do not overmix the batter.
Making the pancakes
- Heat a skillet and grease with oiled tissue paper. When the pan is hot, add ⅓ cup of batter to the skillet. Let it cook over medium heat and flip when you see bubbles forming and popping. Cook for another minute or two at medium heat till it turns golden brown.
- Remove and serve with your favorite toppings.
Notes
- Make sure that the sourdough starter discard is at room temperature. Take it out of the fridge 2 hours ahead of making the pancakes.
- Use whole milk at room temperature.
- For getting the best results, add a double quantity of water to the ground flax seeds and let rest for 5 minutes before incorporating it into the batter. Flax seeds absorb a lot of water. So, when you add them to the batter, they will thicken the batter over time. Now, by the time you are making the last pancake, your batter will be thick. Therefore, to maintain uniformity in your pancakes, consider soaking them beforehand.
- This vegan sourdough pancake recipe can be enhanced to any extent. Add fruits, nuts, chocolate chips, and seeds of your choice to lift the recipe. Add allspice, nutmeg, or ginger to spice up your mix. Try replacing cinnamon with cardamom. It is a nice and refreshing flavor.
- Replace soy milk with an equal quantity of dairy milk to make the recipe vegetarian.
- Use melted butter to grease the cast-iron skillet for making the best pancakes. Always preheat the skillet before adding the batter. The baking powder needs heat to react and fluffs the pancakes. But if the batter is poured on a cold skillet, the first pancake might not fluff up well.
- Do not over mix the batter.
- Let the griddle heat before putting the batter.
- The easiest way is to store the leftover pancakes is to put them in an airtight box and refrigerate them for 2-3 days. Before storing the pancakes ensure that they are completely cooled, else they will create condensation in the box.
Nutrition Facts
Nutrition
Calories: 196kcal
Tried this recipe?Let us know how it was!