These delicious vegan sourdough discard pancakes with Himalayan Tartary Buckwheat put your extra sourdough starter to good use.
If you love the rich zesty taste of sourdough as much as I do, you’re going to absolutely adore these delicious Himalayan Tartary Buckwheat (HTB) sourdough pancakes. Made with your toss-out starter, it not only reduces food waste, it packs a one-two punch of both flavor and health benefits.
That’s because sourdough, as you know, is a prebiotic/probiotic food. And Himalayan Tartary Buckwheat (HTB) — a powerhouse superfood known for its amazing properties — packs vitamins, minerals, protein, fiber, and literally hundreds of diverse phytonutrients.
Together they create a fluffy, flavorful pancake that’s not only satisfying, but great for your gut. In fact the scientist who founded the company that sells Himalayan Tartary Buckwheat — Dr. Jeffrey Bland of Big Bold Health — says it’s “the most immuneoactive, nutrient-dense plant yet discovered.”
You can get Himalayan Tartary Buckwheat here. 👇
This recipe is organic, vegan, and gluten-free.
Vegan Sourdough Discard Pancakes
A fun fact about sourdough is it’s a go-to for GI disorders like celiac disease, Irritable Bowel Syndrome (IBS), and gluten sensitivity. It’s also been shown to boost friendly bacteria in the gut, leading to trickle-down health benefits overall.
Here’s what you’ll need (full recipe below);
Equipment
- Mixing bowl.
- Large skillet.
- Spatula.
- Food storage container.
- Flatware/cutlery.
- Silicone turner.
- Cutting board.
- Cling wrap.
- Crockery.
- Kitchen cloth.
Ingredients
- 3/4 cup HTB flour.
- 3/4 cup almond flour.
- 1 cup sourdough starter.
- 1 3/4 cups plant milk.
- 1/4 cup vegan butter.
- 11/2 tbsp date sugar.
- 1/2 tsp vanilla extract.
- 2 chia eggs.
- 3/4 tbsp pink salt.
- 2 tsp baking powder.
- 1 tsp baking soda.
- 2 tbsp organic oil.
- 3/4 cup maple syrup.
You can substitute organic expeller or cold pressed vegetable oil for butter and slicking the skillet. This one is high heat. 👇
Instructions
- Mix the dry ingredients in a large bowl, then in a separate bowl mix the wet ingredients.
- Pour the latter on top of the dry and whisk until gently combined without over-stirring. If you add fruit to the batter, make sure it’s thoroughly drained of liquid.
- Cover with cling wrap and set aside at room temp for 10 minutes.
- When you’re ready to cook, heat the lightly oiled or buttered pan to medium and add roughly 1/4 cup per pancake (variable for preference).
- Cook until the top is bubbly and the bottom firm enough to flip, adjusting heat and gently lifting the sides until browned.
- Serve immediately with your favorite toppings (butter, syrup, fruit, etc.) or keep warm in the oven until use.
- I occasionally adjust the batter with more flour if it seems too thin or water if too thick.
How to Make a Chia Egg
To make a chia egg, mix one tablespoon of ground or soaked whole organic chia seed with three tablespoons of filtered water, wait 10 minutes, mix again, then use. Vegan egg substitutes are widely available, but chia’s healthiest — a complete protein with all nine essential amino acids. You can get the seeds here.
If you don’t have sourdough starter, which means you probably don’t have discard, you can find the recipe for gluten-free buckwheat starter here.
if you don’t have time to make starter, the following is a solid brand. 👇
Other Pancake Topping Ideas
- Cacao nibs.
- Carob chips.
- Mixed seeds.
- Dried fruits.
- Berries.
- Maple syrup.
- Cacao syrup.
- Nut butters.
- Agave syrup.
- Vegan whipped topping.
- Fresh fruits.
- Blackstrap molasses.
- Vegan butter.
- Pumpkin pie spices.
- Chutney.
- Jam.
- Vegan yogurt.
Vegan Sourdough Discard Buckwheat Pancakes
Equipment
Ingredients
- 3/4 cup HTB flour.
- 3/4 cup almond flour.
- 1 cup sourdough starter.
- 1 3/4 cups plant milk.
- 1/4 cup vegan butter.
- 11/2 tbsp date sugar.
- 1/2 tsp vanilla extract.
- 2 chia eggs.
- 3/4 tbsp pink salt.
- 2 tsp baking powder.
- 1 tsp baking soda.
- 2 tbsp organic oil.
- 3/4 cup maple syrup.
Instructions
- Mix the dry ingredients in a large bowl, then in a separate bowl mix the wet ingredients.
- Pour the wet ingredients on top of the dry and whisk until gently combined without over-stirring. If you add fruit to the batter, make sure it’s thoroughly drained of liquid.
- Cover with cling wrap and set aside at room temp for 10 minutes.
- When you're ready to cook, heat the lightly oiled or buttered pan to medium and add roughly 1/4 cup per pancake (variable for preference).
- Cook until the top is bubbly and the bottom firm enough to flip, adjusting heat and gently lifting the sides until browned.
- Serve immediately with your favorite toppings (butter, syrup, fruit, etc.) or keep warm in the oven until use.
- I occasionally adjust the batter with more flour if it seems too thin or water if too thick.
Notes
How to Make a Chia Egg
To make one chia egg mix 1 tablespoon of ground or soaked whole organic chia seed with 3 tablespoons of filtered water, wait for 10 minutes, mix again, then use. Vegan egg substitutes are widely available, but chia is healthiest — a complete protein with all nine essential amino acids onboard. You can substitute organic expeller pressed vegetable oil for butter.Nutrition
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Himalayan Tartary Buckwheat Sourdough Bread
Himalayan Tartary Buckwheat Recipes
The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.
