Traditional Sourdough Pancakes (Vegan option)

sourdough pancakes served with fresh strawberries on white plate

Traditional Sourdough Pancakes (Vegan option)

Traditional Sourdough Pancakes are truly healthy, easier to digest, affordable, fluffy and delicious — made with fully fermented sourdough starter or discard for a gentler, lower-toxin approach. Choose from several variations, including a Vegan option, to make this easy recipe work perfectly for your unique body.

Course Breakfast

Cuisine American

Keyword anti-inflammatory, egg-free, eggless, long fermented, low copper, low nickel, low vitamin A, no eggs, sourdough discard, sourdough pancakes, traditional, vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 362kcal

Author Megan

Cost $4

Equipment

large glass mixing bowl
large skillet , griddle or large frying pan

Ingredients

1 cup sourdough starter or sourdough discard (from white wheat flour) -- peanut butter consistency/thickness
1/2 cup water
2 egg whites (or 2 Tablespoons egg white powder + 6 Tablespoons extra water -- handy for camping) -- Omit for Vegan/Egg-free version, and use the white wheat option for flour.
3 Tablespoons olive oil or avocado oil, plus more for the pan
1 cup flour: white wheat OR, use rice or masa flours with this ratio: 1/3 cup sweet rice flour + 2/3 cup rice or white masa flour
1/2 teaspoon baking soda
1/2 teaspoon quality salt or potassium salt

Variations and flavors

If you like, it's fine to add vanilla or cinnamon to the batter, also diced apples, blueberries or smashed banana.

Instructions

Pour sourdough starter or discard into large glass mixing bowl. Add other liquid ingredients that you plan to use (for your unique dietary needs): water, oil and egg whites (omit for Vegan version), plus any desired add-ins, such as diced apples, one smashed banana or vanilla extract.
On top of the liquid ingredients add dry ingredients: flour of choice (either white wheat OR a combination of sweet rice flour + regular rice flour or white masa flour), baking soda and clean salt. Stir to mix thoroughly without over-mixing. If using blueberries (fresh or frozen), fold them in now.
The batter is now ready to make pancakes, but if you chose the white wheat flour option, it's best to allow it to ferment for 6 to 24 hours for easier digestion and better blood sugar levels. In this case, cover the batter loosely with a kitchen towel and set it aside for the desired amount of time.
Cook pancakes in standard fashion: Heat pan over medium heat, add 1 to 2 Tablespoons of oil to cover the surface. Scoop batter into pan to make desired size pancakes, and reduce heat to medium-low (depending on pan). Cook a few minutes until first side is browned, then flip and cook second side similarly.
Serve with butter/coconut oil, syrup and fresh berries or whatever you like.

Nutrition