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Fluffy vegan sourdough pancakes with maple syrup and berries, perfect for breakfast.

Moist Vegan Sourdough Discard Pancakes

  • Total Time: 25 minutes

Description

Looking for a delicious way to use up your sourdough discard while keeping it vegan? These Moist Vegan Sourdough Discard Pancakes are the perfect solution! Light, fluffy, and packed with tangy sourdough flavor, these pancakes are a breakfast game-changer. Plus, they’re made with simple, plant-based ingredients, making them a guilt-free indulgence. Whether you’re a seasoned sourdough baker or just starting out, this recipe will help you reduce food waste while enjoying a scrumptious morning treat.

Ingredients

Scale
  • 1 cup sourdough discard (unfed starter)
  • 1 cup almond milk (or any plant-based milk)
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp coconut oil (melted, for cooking)

Instructions

  1. In a large mixing bowl, combine the sourdough discard, almond milk, apple cider vinegar, maple syrup, and vanilla extract. Stir until well mixed.
  2. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  3. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
  4. Stack your golden-brown vegan sourdough discard pancakes high and top with fresh berries, maple syrup, or a dollop of vegan yogurt.

Notes

  • Adjust consistency: If the batter is too thick, add a splash of almond milk. If too thin, add a bit more flour.
  • Rest the batter: Letting the batter sit for 10-15 minutes before cooking enhances the sourdough flavor.
  • Keep them warm: Place cooked pancakes in a 200°F (93°C) oven while you finish the batch.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 220 Kcal
  • Sugar: 5g
  • Sodium: 380mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: vegan sourdough pancakes, sourdough discard recipe, plant-based pancakes, zero waste breakfast, fluffy vegan pancakes

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Find it online: https://eateatfood.com/moist-vegan-sourdough-discard-pancakes-2/