I made a sourdough starter a few weeks ago, and so far I have made one loaf of bread that didn’t rise very high, some sourdough waffles, and some sourdough biscuits. I’ve kind of neglected it in the fridge, so I need to feed it a little more often this week and leave it out at room temperature. This means instead of once a week, I need to use up some of the starter on a daily basis.
So I invented this recipe for vegan sourdough pancakes, which is really quick and easy. Some starter instructions tell you to discard all but half a cup (or whatever amount) of the starter before feeding, so if you find yourself faced with discarding, this is a good recipe for that, since it uses a lot of starter. Even better, since it’s got a bit of baking soda in it, this will work well with young starters that aren’t quite powerful enough to rise all on their own, or neglected starters where the yeast is languishing.
- 2/3 cup water (or you could use a non-dairy milk of your choice)
- 3 tablespoons ground flax seeds
- 1 cup flour
- 1/4 cup sugar
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1/4 cup canola oil
- 1-1/2 cups sourdough starter
- oil for greasing the griddle
Preheat a greased griddle over medium-low heat.
Combine water and flax in a small bowl or measuring cup, and let sit for a few minutes. Mix flour, sugar, sea salt, and baking soda in a medium bowl and set aside. Stir the canola oil into the water/flax mixture and add all at once to the flour, along with the starter. Mix to combine. A few lumps are ok.
Spoon about 2 tablespoons of batter out for each pancake. The batter is thick, so you could either add more water so it’s easier to pour, or do what I do and use the back of the spoon to spread the batter out and make nice little circles. Cook until the top is bubbly, flip, and cook 1-2 minutes more.
Serve with syrup or jam. Lelly likes her jam with just a little bit of pancake. That said, she still ate five silver dollar pancakes this morning. Boom.
Makes about 16 4-inch pancakes.