Vegan Blueberry Sourdough Pancakes
These vegan Sourdough Blueberry Pancakes are crispy and golden at the edges and fluffy and tender inside. They are also whole wheat. A vegan, soy-free recipe.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 24 pancakes
- 1 cup unfed sourdough starter, straight out of the fridge is fine. (see recipe notes for how to make your own sourdough starter)
- 2 cups whole wheat pastry flour
- 2 cups nondairy milk (I use almond)
- 1 tsp apple cider vinegar
- 2 tbsp maple syrup or vegan cane or turbinado sugar
- 1/2 tsp baking soda
- 1/2 tsp sea salt or pink salt
- 2 tbsp flaxmeal
- Maple syrup for serving
- 2 cups blueberries
- Juice of 1 lemon (optional) I like the lemony tang, but the sourdough is already tangy so you might not want to add it.
The night before you make your pancakes, mix the nondairy milk with the vinegar and set aside for a couple of minutes to curdle.
In a large bowl, mix the nondairy milk with the sourdough starter, flour, and maple syrup or sugar. Cover with plastic wrap and keep it in a warm place (like an unheated oven with the light turned on) overnight.
By morning, your pancake batter should be all puffy and bubbly and it should have risen. Mix in the salt, baking soda, flaxmeal, blueberries, and lemon juice, if using.
Heat a griddle and coat with cooking spray. Pour the batter on the griddle using a 1/4 cup measure for each pancake.
Cook until the sides are dry and bubbles appear in the center, then flip and continue to cook on the other side until set.
Serve hot with maple syrup and fresh blueberries, if desired.
Calories: 61kcal | Carbohydrates: 6.1g | Protein: 1.7g | Fat: 0.5g | Fiber: 1.2g | Sugar: 5.4g | Iron: 0.7mg