These pancakes are so fluffy, light, and perfectly soft. With a hint of tanginess from the sourdough and touch of sweetness from coconut sugar.
With all this new time on my hands I’ve been trying to find all the different types of recipes I can put my sourdough in. From english muffins and bagels to pancakes and bread. There are so many options and I think this recipe has to be one of my favorites.
These pancakes are so incredibly soft and fluffy and have the perfect balance of sweet and tangy. The blend of whole wheat and almond flour give these pancakes a fluffy texture and nutty flavor.
I topped mine with a mixed berry compote, which just consists of 1/2 cup frozen berries heated up in a small saucepan until reduced and slightly syrupy.
These Fluffy Vegan Sourdough Pancakes are…
- Soft
- Light
- Nutty
- Sweet
- Slightly Tangy
- Healthy
- Simple
- Easy
- Oh so delicious!
These pancakes are so fluffy, light, and perfectly soft. With a hint of tanginess from the sourdough and touch of sweetness from coconut sugar.
- ¼ cup fresh sourdough starter
- ½ cup non-dairy milk
- ½ cup whole wheat flour
- ¼ cup almond flour
- 1 tbsp flax seed meal
- 2 tbsp water
- 2 tbsp melted coconut oil
- 1 tbsp coconut sugar
- ½ tsp baking powder
- ¼ tsp salt
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To a large mixing bowl, whisk together sourdough starter, milk, and flours until smooth. Cover with a towel and let sit at room temperature for 30 min-1 hour. The longer you let it sit out the more ripe the flavor will be. Preferably, let it sit out overnight, but if you're impatient like me then 30 minutes will do.
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In a small bowl, combine flax seed meal and water. Let sit for 5 min. Then add flax egg to the bowl with the starter along with the rest of the ingredients. Stir until a smooth and slightly thick batter forms.
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Heat a large skillet or griddle over medium heat. Add a dollop of coconut oil to prevent sticking. Pour ¼ cup batter on to the skillet. Spread to a circle with the back of the spoon if needed. Cook until the edges start to become matte (about 1 ½ minutes). Flip and cook for an additional minute or until golden brown on each side.
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Top with preferred toppings, such as berry compote, fresh fruit, and/or maple syrup.
*This batch only makes 5-6 pancakes, so feel free to double it for a larger batch.
Thank you! We loved these pancakes, but since I didn’t have almond flour, I substituted with 1/4 c. whole cornmeal, and 1 T almond butter. I didn’t add the oil or grease my non-stick skillet.
Author
Jennifer, so happy they turned out great! I am happy those substitutions worked for you.
awesome pancakes light and fluffy I added bananas to the batter yummy !!!
Author
Yum! So happy you enjoyed them!