Vegan Sourdough Blueberry Pancakes
Enjoy these sourdough blueberry pancakes with no guilt. Filled with nutrition and delicious flavor, they cook up crispy golden on the edges yet fluffy and tender inside. Drizzle with maple syrup, your favorite fruit, or enjoy just as they are!
Ingredients
- 1 cup sourdough starter
- 2 cups whole wheat pastry flour you may substitute other whole grain flour
- 2 cups oat milk or other plant-based milk
- 1 tsp apple cider vinegar
- 2 tbsp maple syrup or sweetener of choice
- ½ tsp salt
- ½ tsp baking soda
- 2 tbsp flaxseed meal ground flaxseed
- 2 cups blueberries or other favorite fruit, fresh or frozen
- 1 tbsp lemon juice optional, but adds a nice lemony flavor
Instructions
The night before
- Mix the oat milk with vinegar. Set aside for a few minutes to allow it to curdle.
- In a large bowl, whisk together the milk, sourdough starter, flour, and maple syrup.
- Cover with plastic wrap and set in a warm place to rise overnight.
In the Morning
- Your batter is now all bubbly and puffed up after rising. Remove the plastic wrap.
- Mix in the salt, baking soda, flaxseed, lemon juice, and berries.
- Heat your griddle and coat with cooking spray or a light coating of oil.
- Using a ¼ cup measure, pour the batter onto the heated griddle. Keep a little space between each cake.
- Cook on medium until the sides dry and bubbles appear over the center of the pancakes.
- Flip each pancake. Continue cooking until they are set.
- Serve hot with maple syrup, berry puree, or your favorite topping.
Nutrition
Calories: 83kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 98mgPotassium: 78mgFiber: 2gSugar: 5gVitamin A: 58IUVitamin C: 2mgCalcium: 44mgIron: 1mg
Tried this recipe?Let us know how it was!