-
15
minPrep Time -
15
minCook Time -
30
minReady in -
perYield -
210
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Brunch
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Embrace the delightful blend of tradition and veganism with our Classic Vegan Sourdough Pancakes. This recipe revolutionizes the breakfast scene by incorporating sourdough discard to achieve an unparalleled texture and a subtle tang that distinguishes it from your regular pancake. Perfect for mornings where you crave something savory yet simple, these pancakes are not only a treat to your taste buds but also a nod to sustainable cooking practices. Each bite delivers a soft, fluffy texture with crispy edges, promising a fulfilling start to your day. Specially designed for vegans and health-conscious individuals, this recipe maintains the essence of classic pancakes without the use of dairy or eggs, making it a compassionate and inclusive option for breakfast tables around the world.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sourdough discard
- 1 cup non-dairy milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Oil, for cooking
Steps:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Stir in the sourdough discard, non-dairy milk, maple syrup, and vanilla extract until well combined.
- Heat a non-stick skillet over medium heat and brush with oil.
- Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve hot with your favorite vegan toppings.
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American, Brunch, Dairy-Free, Quick & Easy, Savory | No Comments » on Vegan Sourdough Pancakes