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Fluffy Pancakes with Sourdough Starter

Name: Fluffy Pancakes with Sourdough Starter
Ingredients: 1 cup whole wheat flour, leveled; 1 cup all-purpose flour, leveled; 3 teaspoons baking powder; 1 heaping teaspoon of salt; 1 cup unsweetened plant-based milk, such as almond; 2 tablespoons of real maple syrup, plus more as a topping if desired; 1/4 unsweetened applesauce; 1/3 cup of extra-virgin olive oil; 1 cup sourdough starter discard, or recently fed discard

Making fluffy sourdough pancakes is the fastest and most delicious way to use the discard from sourdough starter. These delicious pancakes do not have a sour taste, or even the same light tangy flavor I love in my Sourdough Wheat Waffles. They are just deliciously fluffier than the average pancake. The secret is to fold the sourdough starter discard into the batter after all of the other ingredients are mixed. Protecting the wild yeast bubbles will ensure the lightest, fluffiest pancakes imaginable.

Sourdough pancakes with Strawberries — The fluffiest pancakes – you can see the air bubbles!

Pancakes are a delicious breakfast item I associate with childhood. My mom often made pancakes for me when I was little. These are my ultimate breakfast comfort food. A rare indulgence, as an adult pancakes have been on my forbidden list. Not anymore! I love that this recipe not only produces the lightest and fluffiest sourdough pancakes I have ever had, but they are Mediterranean Diet compliant!

The ingredients in this delicious vegan pancake recipe can be found in the bottom of the Mediterranean Diet Pyramid – fresh fruit, whole grains, spices and (of course) olive oil!

What can be more perfect than golden brown pancakes, topped with fresh fruit and real maple syrup? Maybe sourdough pancakes with honey and walnuts? I can not decide. I will leave it to you to make your choice. Only during our Sunday brunches do I let Mark indulge in a stack of pancakes. Moderation is key on the Mediterranean Diet. I have found it important to pay attention to portion sizes. My sweetheart likes to have strawberries with a light drizzle of real maple syrup. He will eat the fruit off the pancakes first and then dig into his stack.

Fluffy pancakes made with sourdough coupled with piping hot coffee.
Can anything be better?

Freezing and Reheating

What makes sourdough pancakes even easier is that they are perfect for leftovers. After they cool completely, flash freeze them and then package them in freezer safe bags. I usually freeze them in threes, one for me and two for my Sweetheart. Pop them in the toaster. They toast up perfectly and the added crunch is my favorite part. When I reheat them I add a little honey, or even a slather of nut butter for some protein. Fold it and eat it as a sandwich. Perfect for a to-go breakfast on the run.

Making fluffy pancakes from sourdough starter not only keeps me from wasting discard, but makes me feel as happy about breakfast as I was when I was seven years old!

Make Ahead Prep Sourdough Vegan

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5/5

8 servings

20 minutes

Ingredients

Dry Ingredients

1 cup whole wheat flour, leveled

1 cup all-purpose flour, leveled

3 teaspoons baking powder

1 heaping teaspoon of salt

Wet Ingredients

1 cup unsweetened plant-based milk, such as almond

2 tablespoons of real maple syrup, plus more as a topping if desired

1/4 unsweetened applesauce

1/3 cup of extra-virgin olive oil

1 cup sourdough starter discard, or recently fed discard

Instructions

Whisk the dry ingredients in a large mixing bowl.

In a separate bowl, blend the milk, syrup, and applesauce.

Mix the dry ingredients with the blended wet ingredients.

Add the olive oil while blending at a low speed.

Fold in the starter until blended.

Heat a skillet to medium high. The skillet is ready when a sprinkle of water sizzles on the skillet. Spray lightly with olive oil. Pour batter on the skillet using a 1/4 cup measure. Cook until golden brown and flip.

Top with fresh fruit, real maple syrup or honey and nuts.

Categories:All Recipes Breads Breakfast