Description
A simple and delicious vegan sourdough pancake recipe.
Ingredients
Scale
- 1 cup sourdough starter
- 1 cup almond milk
- 1 cup flour
- 2 tablespoons maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
- In a bowl, mix the sourdough starter and almond milk.
- Add flour, maple syrup, baking powder, and salt to the mixture.
- Stir until smooth.
- Heat a non-stick skillet over medium heat and add vegetable oil.
- Pour batter onto the skillet to form pancakes.
- Cook until bubbles form, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
- Use a gluten-free flour for a gluten-free version.
- Adjust the thickness of the batter by adding more milk or flour.
- Store leftover pancakes in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sourdough pancakes, vegan pancakes, breakfast recipe