Vegan Blueberry Sourdough Pancakes
These soft and fluffy vegan sourdough pancakes are studded with juicy blueberries and have the irresistible tang of sourdough. You can make the overnight pancake batter with sourdough discard.
Servings: 6 servings of 4 pancakes each
Calories: 270kcal
Equipment
- Cast iron or non-stick griddle
Ingredients
- 1 cup sourdough starter (either a discard or an active starter)
- 2 cups flour (see ingredient notes below)
- 2½ cups non-dairy milk (divided, Use almond milk, soy milk or any nut milk of your choice)
- 1 teaspoon apple cider vinegar
- 1 tablespoon sugar (or maple syrup)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon flax meal (optional)
- 2 cups blueberries (fresh or frozen. Rinse frozen blueberries in colander before using)
- 1 teaspoon pure vanilla extract
Instructions
Make sourdough pancake batter
- In a large bowl, mix the sourdough starter, two cups of non-dairy milk, vinegar, flour, and maple syrup or sugar. Cover the bowl with a tight lid or cling wrap and keep the bowl in a warm spot (like an unheated oven with the light turned on) overnight.
- By morning, the pancake batter should be puffy and bubbly and it should have risen. Mix in the salt, baking soda, blueberries, and optional flax meal and lemon juice. If the pancake batter is too thick, add the remaining half cup of non-dairy milk into the batter.
Make sourdough pancakes
- Heat a griddle and coat with cooking spray. Use a ¼ cup measure to pour out pancakes on the griddle, leaving at least an inch between the pancakes.
- Cook until the edges of the pancakes are dry and bubbles appear in the center. Use a thin spatula to flip each pancake and continue to cook the other side for a minute or until set. Remove pancakes to a plate with spatula.
Notes
Ingredient notes:
Flour: You can make these pancakes with all-purpose flour or with whole wheat flour or whole-wheat pastry flour. Blueberries: Fresh or frozen blueberries are both fine to use. If using frozen blueberries rinse them in a colander to remove any frost that's clinging to them. No need to thaw. Sugar or maple syrup: The sugar helps feed the sourdough yeast bacteria. Flax meal: The flax meal in this recipe is not a replacement for eggs nor a binder. I add it for more nutrition and you can skip it.Nutrition
Serving: 1serving of vegan sourdough pancakes | Calories: 270kcal | Carbohydrates: 50g | Protein: 10g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 240mg | Potassium: 350mg | Fiber: 7g | Sugar: 10g | Vitamin A: 417IU | Vitamin C: 12mg | Calcium: 164mg | Iron: 2mg