Vegan Gluten-Free Sourdough Pancakes

These fluffy, soft, DELICIOUS pancakes are gluten-free and vegan, and they’re made with sourdough, making them quite possibly the healthiest pancakes in the world. They’re also soy-free and nut-free so anyone can eat them!

These vegan and gluten-free sourdough pancakes are so good, you can serve them to just about anyone–kid, adult, gluten-free or not–and get nothing but rave reviews all round.

They are thick, soft, fluffy and over-the-top delicious. And they are so simple, a kid could make them. Even better, they have a really short ingredient list.

If you are gluten-free or just looking to eat less wheat, and you haven’t got a sourdough starter bubbling away in your kitchen, what are you waiting for? Making a sourdough starter is ridiculously easy, and it’s probiotic goodness is also great for you–a fact that”s more important now than ever.

At our home these vegan and gluten-free sourdough pancakes feature for breakfast just as frequently as my whole wheat vegan sourdough pancakes do, and they are just as loved. I hope you will try them, and come back to tell me all about it.

Tips for making the most delicious vegan gluten-free sourdough pancakes:

• These pancakes can be made with the discard portion of a gluten-free sourdough starter that’s been fed no longer than a week ago (although you can also certainly use a more recently fed starter).
• You will be making most of the recipe for these pancakes the night before you actually eat them for breakfast. While this does require some planning, it is essential with sourdough. That’s because to get the full benefit of sourdough, you need to give the yeast time to break down the starches in your batter. I’ve seen recipes that add sourdough to the batter right before cooking and I’ll admit I’ve tried that once in desperation after I forgot to start my batter the night before. I lived to regret it. So, don’t.
• Besides, look at the bright side. If you start the batter the night before, all you need to do in the morning is stir in a few things, heat up the griddle, and breakfast is served. In fact, this is my favorite breakfast for busy weekend days when I need to be out and about early, because it takes so little time in the morning.
• I stir in some vegan cashew yogurt into my pancakes. If you’re nut-free, you can use coconut yogurt or any other vegan yogurt. The yogurt makes these really fluffy and adds more probiotic benefit. But if you don’t have it, you can leave it out. You may need to add a little more milk or water to bring your batter to the right consistency in that case.
• You can stir in some fruit into your pancake batter, or serve it with fruit on the top. I usually stir in blueberries or strawberries, or top with berries or bananas.
• The best way to serve these is with a drizzle of maple syrup. You’ll be running for seconds–and thirds.

Looking for more vegan gluten-free sourdough recipes?

• Gluten-Free Sourdough Starter
• Vegan Gluten-Free Sourdough Waffles
• Vegan Gluten-Free Sourdough Boule
• Gluten-Free Multigrain Sourdough Sandwich Bread

Vegan Gluten-Free Sourdough Pancakes Recipe

Print Recipe

5 from 4 votes

Vegan Gluten-Free Sourdough Pancakes

These fluffy, soft, DELICIOUS pancakes are gluten-free and vegan, and they're made with sourdough, making them quite possibly the healthiest pancakes in the world. They're also soy-free and nut-free so anyone can eat them!

Prep Time15 mins

Cook Time15 mins

Course: Breakfast/Brunch

Cuisine: American, gluten-free, nut-free, Soy-free, Vegan

Servings: 12 pancakes

Calories: 137kcal

Author: Vaishali · Holy Cow! Vegan Recipes

Ingredients

• 2 cups gluten-free all purpose flour
• 1 cup gluten-free sourdough starter
• 1 tbsp sugar
• 2 cups almond milk (or any nondairy milk)
• 1 tsp apple cider vinegar
• 2 tbsp flaxmeal
• 1/2 cup vegan cashew yogurt (if nut-free, use coconut yogurt or soy yogurt)
• 1/2 tsp baking soda
• 2 tbsp vegetable oil (for skillet or use a cooking spray)

Instructions

• The night before you make the pancakes, mix the flour, sourdough starter, sugar, milk and apple cider vinegar in a large bowl. Place in a warm spot overnight.
• The next morning, just before making the pancakes, mix the flaxmeal, yogurt and baking soda into the batter. If the batter appears too thick, thin out a little with water or nondairy milk until you have a pancake batter consistency.
• Heat a skillet, brush on some oil to coat the bottom or use cooking spray. Pour 1/4 cup of the batter into he skillet. Cook the pancake for 1-2 minutes over medium-high heat until the bottom is golden and bubbles form on top. Flip and cook the other side for another minute.
• Serve hot with maple syrup and fruit.

Nutrition

Serving: 1pancake | Calories: 137kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 26mg | Fiber: 3g | Sugar: 2g | Calcium: 66mg | Iron: 1mg