Vegan Sourdough Pancakes (5 Simple Ingredients, 5 Minutes)

vegan sourdough pancakes stacked with strawberries and syrup

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).

Course Breakfast

Cuisine American

Keyword sourdough pancakes, vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 299kcal

Author Megan

Cost $1.50

Equipment

mixing bowl
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.)
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. 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
1/2 teaspoon baking soda sifted
1/2 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