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Breakfast set up with a stack of vegan sourdough discard pancakes with Himalayan Tartary Buckwheat topped with bananas, walnuts, and maple syrup on a rustic ceramic plate.

Vegan Sourdough Discard Buckwheat Pancakes

PlateofGrass Staff
This recipe is organic and gluten-free.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Main Course, Side Dish, Snack
Cuisine American
Servings 12
Calories 115 kcal

Ingredients
  

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
Keyword Buckwheat Sourdough Discard Pancakes, Himalayan Tartary Buckwheat Sourdough Pancakes, Sourdough Discard Pancakes, Vegan Gluten-Free Sourdough Pancakes, Vegan Sourdough Pancakes Recipe
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