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Vegan sourdough pancakes

These pancakes are lovely - they're quite filling, and very easy to cook. The flavour and texture are excellent: the sourdough starter gives some depth of flavour that might otherwise come from eggs, and the almond helps to balance it. They are not thin crepe-style pancakes, more like American or Dutch style.

You can prepare the batter the night before (and leave it in the fridge), or you can just let it stand for at least 30 minutes. The original recipe suggested that you can leave the batter out overnight to "develop the flavour", but we do NOT recommend that - our sourdough starter is quite active, and so if you leave the batter at room temperature for that long it over-proves and tastes very sour. Instead, pop it in the fridge overnight - that's perfect! Or just make it 30--60 minutes before you need it.

This recipe is based on the pancake recipe from healthienut. It's a good thing to do with sourdough discard, but you can also use fresh starter.

The recipe also uses ground flax or chia seed. You can probably buy it as pre-ground "meal", but I don't have that. Instead, I grind up some chia seeds in a pestle and mortar, and the salt goes in with it (because salt crystals can help to grind things up).

Makes 6 small or 3 large pancakes, good for a hearty brunch for two.

  • 60g sourdough starter
  • 150g cup non-dairy milk
  • 60g cup plain flour or whole wheat flour, or whatever flour you wish to use (I used a mix of plain and wholemeal bread flour, since I didn't have ordinary wholemeal. Plain flour also works fine on its own.)
  • 30g cup almond flour
  • 1 tbsp chia OR flax seed meal
  • 2 tbsp water
  • 1 tbsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp melted coconut oil, or any flavourless oil, or margarine

In a large mixing bowl, whisk together the sourdough starter, milk, and flours until smooth. Cover with a towel and let sit at room temperature for 30 min-1 hour, or cover with clingfilm (or similar) and leave in the fridge overnight.

When you're ready (maybe 15 minutes before time to eat), combine the flax/chia seed meal and water in a small bowl. Let sit for 5 min. (You might also pre-heat the pan now, see below.) Then add flax egg to the bowl with the starter along with the rest of the ingredients (sugar, baking powder, salt). Stir until a smooth and slightly thick batter forms.

Heat a large skillet or frying-pan over medium heat. Add a dollop of oil /marge to prevent sticking - not too much. Pour a ladleful of batter on to the skillet (about 50ml?). Spread to a circle with the back of the spoon if needed. Cook until the edges start to become matte (about 1.5 minutes). Flip and cook for an additional minute or until golden brown on each side.

Top with preferred toppings, such as berry compote, fresh fruit, and/or maple syrup. Top tip: blueberries and coconut cream!

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