Vegan Sourdough Pancakes

5 from 2 votes

Fed sourdough and just a handful of pantry-staple ingredients combine to create these restaurant worthy vegan sourdough pancakes!

Prep Time10

Cook Time20

Feeding Sourdough Starter8

Total Time8 30

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings:

Calories: 269kcal

Author: Faith VanderMolen

Equipment

1 skillet or griddle

Ingredients

2 cups sourdough starter, fed
2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
¼ cup coconut oil melted
2 tablespoons maple syrup
½ teaspoon sea salt
dash cinnamon optional
1 teaspoon baking soda

US Customary - Metric

Instructions

Prepare your flax eggs by whisking together 2 tablespoons of ground flaxseed and 6 tablespoons of water. Allow this mixture to thicken for about 5 minutes while you prepare the rest of the batter.
In a large mixing bowl, stir together the fed sourdough starter, coconut oil, maple syrup, salt, and cinnamon. Stir in the thickened flax eggs.
Sprinkle over the baking soda and stir it into the batter, making sure no big clumps of baking soda remain. Allow the batter to sit for 5 minutes while you preheat your skillet or griddle. It should become nice and fluffy as the baking soda reacts with the starter!
Onto a preheated skillet, pour ⅓-1/2 cup of the batter, spreading it out into a nice circle. Allow the pancakes to cook for a few minutes until bubbles start to pop on top and the bottom is golden brown. Flip and cook for another minute or two on the other side. Be sure to only flip once!
Continue this process until all the batter has been cooked. Enjoy!

Notes

- Fed sourdough starter can be warm or chilled. This just means that you've given it flour and water and allowed the starter to become bubbly and active for 4-8 hours before making these pancakes.

- If you're using chilled fed sourdough starter, you may want to bring it to room temperature before you make these pancakes so that the starter is easier to incorporate into the batter.

Nutrition