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I’m VERY excited about this egg-free recipe for Vegan Sourdough Pancakes. I’m amazed that just five simple ingredients turn out fluffy on the inside, crispy on the outside perfect pancakes — all without eggs, dairy or egg-replacer of any kind — or sweetener!
Enjoy this quick one-bowl recipe that can be whipped up in 5 to 10 minutes — amazing for everyday or special occasions!
Regarding dietary needs: This recipe is Vegan, VAD (Low vitamin A, low nickel, low copper, low toxin overall) and may work for some who are sensitive to gluten, if you use a fully fermented sourdough starter.
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Ingredients in Vegan Sourdough Pancakes
How is it possible that such a simple list of ingredients, in the right ratio to one another, can create such fluffy pancake magic?!:
- 2 cups sourdough starter, (with a full overnight ferment before use), or discard — The thickness of the
starter should be “just pourable”; it should be able to be slowly poured from its jar, like thick, pourable (but not runny) peanut butter. (Thick starter is important so the pancake batter has the right thickness, which creates the fluffy pancake. Do not make this recipe with runny starter.) - 1/3 cup rice flour, or masa flour (I recommend masa if you think you’ll like it. It adds a nice quality to the texture and some dietary calcium, plus a lovely subtle flavor.)
- 2 Tablespoons avocado oil, or olive oil, plus a little more for greasing the pan
- 1/2 teaspoon baking soda, sifted
- 1/2 teaspoon quality salt
How to make Vegan Sourdough Pancakes
The batter takes just 5 minutes to make!:
- Combine wet ingredients: Pour sourdough starter into a medium mixing bowl, using a spatula to scrape it all out. Add oil.
- Add dry ingredients: Sprinkle rice flour or masa flour evenly over the wet ingredients, or make a well in the center of the flour. Add baking soda and salt directly into the well or on top of the flour.
- Mix the batter: Using a wooden spoon, stir vigorously but briefly. As soon as the baking soda comes into contact with the sourdough starter, the two begin to react. Within moments, the batter will swell slightly, become foamy and turn smooth and uniform. Stop stirring as soon as the ingredients are evenly combined. If needed, use a spatula to scrape down the sides of the bowl.
- Cook the pancakes: Heat a skillet over medium-high heat. Add enough oil to lightly coat the surface, then reduce heat to medium. Pour in batter to make one large pancake or several smaller ones. Reduce heat to medium-low as needed, and cook until golden on both sides.
- Serve: Repeat with the remaining batter. Serve warm with pure maple syrup, fresh sliced fruit or your favorite toppings.
Vegan Sourdough Pancakes (5 Simple Ingredients, 5 Minutes)
These easy Vegan Sourdough Pancakes use just 5 simple ingredients to create perfectly fluffy interiors and crispy, golden edges — all without eggs, dairy, egg replacers or sweeteners! Ready to whip up in just 5–10 minutes in one bowl, this delicious recipe is perfect for everyday breakfasts or special occasions, and it's low in toxins (vitamin A, nickel and copper).
Servings: 3 people
Calories: 299kcal
Cost: $1.50
Equipment
- pan or skillet for cooking pancakes
Ingredients
- 2 cups sourdough starter (with a full overnight ferment before use), or discard -- The thickness of the starter should be "just pourable"; it should be able to be slowly poured from its jar, like thick, pourable (but not runny) peanut butter. (Thick starter is important so the pancake batter has the right thickness, which creates the fluffy pancake. Do not make this recipe with runny starter.)
- ⅓ cup rice flour or masa flour (I recommend masa if you think you'll like it. It adds a nice quality to the texture and some dietary calcium, plus a lovely subtle flavor. If you do: Make sure your masa has just one ingredient [plus lime], but no added vitamins of any kind.)
- 2 Tablespoons avocado oil or olive oil, plus a little more for greasing the pan
- ½ teaspoon baking soda sifted
- ½ teaspoon quality salt
Instructions
- Combine wet ingredients: Pour thick sourdough starter into a medium mixing bowl, using a spatula to scrape it all out. Add oil.
- Add dry ingredients: Sprinkle rice flour or masa flour evenly over the wet ingredients, or make a well in the center of the flour. Add baking soda and salt directly into the well or on top of the flour.
- Mix the batter: Using a wooden spoon, stir vigorously but briefly. As soon as the baking soda comes into contact with the sourdough starter, the two begin to react. Within moments, the batter will swell slightly, become foamy and turn smooth and uniform. Stop stirring as soon as the ingredients are evenly combined. If needed, use a spatula to scrape down the sides of the bowl.
- Cook the pancakes: Heat a skillet over medium-high heat. Add enough oil to lightly coat the surface, then reduce heat to medium. Pour in batter to make one large pancake or several smaller ones. Reduce heat to medium-low as needed, and cook until golden on both sides.
Nutrition
Calories: 299kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 568mg | Potassium: 14mg | Fiber: 2g | Sugar: 0.02g | Calcium: 2mg | Iron: 0.1mg
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