Vegan Sourdough Discard Buckwheat Pancakes
This recipe is organic and gluten-free.
Equipment
Ingredients
- 1/4 cup HTB powder.
- 11/4 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
Nutrition
Calories: 115kcal
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