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These rich vegan sourdough pancakes with Himalayan Tartary Buckwheat & protein powder are bioactive, prebiotic, and nutrient-dense.
If you love the rich zesty taste of sourdough as much as I do, you’re going to absolutely adore these Himalayan Tartary Buckwheat (HTB) sourdough pancakes. They’re a full-bodied go-to for every nutrient under the sun.
Not only do they rock the healthy fermentation of a bubbly rich sourdough, they sport the added zest of Himalayan Tartary Buckwheat, one of the healthiest seeds on earth, and an epic vegan protein powder with vitamins, minerals, protein, fiber, and over 100 diverse phytonutrients.
Hence, a floury rich pancake becomes a superfood with all nine essential amino acids onboard.
Toss a few blueberries and some walnuts on top, and you’re stacked.
All organic, vegan, and gluten-free.
A fun fact about sourdough, in case you didn’t know, is it’s a go-to for GI disorders, like gluten-sensitivity, celiac disease, and irritable bowel syndrome (IBS).
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);
Sourdough Pancakes Ingredients
- HTB flour.
- Almond flour.
- Active dry yeast.
- Filtered water.
- Plant milk.
- Vegan butter.
- Date sugar.
- Vanilla extract.
- Chia eggs.
- Protein powder.
- Pink salt.
- Maple syrup.
- Apple cider vinegar.
Other Pancake 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 sour cream with stevia.
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.
It’s also worth noting that you can make your own sourdough starters from scratch and keep them going for months.
I tap them for breads, rolls, muffins, baguettes. and more.
And who’s to say you can’t go super bioactive with a creamy rich organic cacao syrup on top, stacked to the hilt with homemade vegan whipped topping and nuts.
Get my buckwheat sourdough bread recipe with starters here.
You can also get sourdough starter prepackaged on Amazon.
Vegan Sourdough Pancakes with Buckwheat & Protein
Equipment
Ingredients
- 1 1/4 cups organic flour.
- 3/4 cup HTB flour.
- 2 1/2 tsp active dry yeast.
- 1/2 cup filtered water. (warm)
- 1 1/2 cups plant milk. (warm)
- 3 tbsp vegan butter.
- 3 tbsp date sugar.
- 1 tsp vanilla extract.
- 2 chia eggs.
- 1 scoop protein powder.
- 1 tsp pink salt.
- 1 cup maple syrup.
- 1/2 tsp apple cider vinegar.
Instructions
- Combine the yeast and warm water in a bowl and let stand about five minutes.
- Add the milk and butter, stir, then mix the flour and sugar together in a separate large bowl.
- 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 in a warm place until bubbly and doubled (about 1 1/2 hours).
- Stir again, then re-cover to sit overnight at room temp or in the fridge. It's good for a couple of days in the fridge but will need to be brought back to room temp before next steps.
- When you're ready to cook, add the chia, salt, protein powder, and stir, adding water if it's too thick.
- 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 a variety of preferred 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.Nutrition
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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.
