Vegan Sourdough Pancakes

by Lauren Matthies


If you read my last post, you know I just made my first successful bread loaf using only sourdough starter.  If you know anything about me, I can be a little obsessive.  Once I get something in my head, I can fixate a bit.  That's been me with sourdough.  I'm trying to learn all I can and, if it weren't for Henry, I'd probably have enough baked goods to feed the Alabama homeless population.

Today (technically last night because the process starts the night before), we decided to make vegan sourdough pancakes for breakfast.  I know that may not sound very good, but trust me, they are (even my picky husband liked them), and they're pretty healthy too.

Like I said, you'll start the night before.  I wasn't precise here and it still turned out fine.  I had a small glass cup almost full of starter (this week I have been saving my discard in the refrigerator).  I took it out, poured it into a bowl, added some flour and water, and mixed it.  Then I covered it in plastic wrap, like I do my starter, and let it sit out overnight.  The next morning it looked like this (on the left).  The bowl on the right is an example of what it looked like the night before before feeding.

First, I made my vegan "egg."  To do this, I combined 1 tablespoon of chia seeds with 3 tablespoons of water.  You can use white chia seeds to disguise them and you can grind them up too, but I didn't care if they showed and all I had were black chia seeds.  They end up looking like poppyseed pancakes.

While the "egg" was resting, I started on the pancake mix.  For this, I combined the starter from the night before (it happened to be 2 cups exactly), 2 tablespoons of sugar, 4 tablespoons of olive oil, and 1/2 a teaspoon of salt.  By this point, the egg was ready (it should look congealed like an egg white) so I added the "egg" and mixed it all together.  If you'd rather use a real egg, you can do that too.

Next, I mixed 1 teaspoon of baking soda with 1 tablespoon of warm water.  This gets folded in at the last minute, so I got my griddle set up and then gently folded this mixture into my batter.

I waited a couple of minutes for the baking soda to start working its magic and then started putting the pancakes on the griddle.  I used a 1/4 cup measuring cup to give me consistently sized pancakes.

As you'll see I flipped my first three pancakes a little early (hence the mess).  Don't worry if you do this, they'll still taste just fine.  You can always flip them back and forth a few times.  

Here is how you know when they are actually ready to flip.  You should see bubbles in your pancakes.  When you do, flip them and the other side will be a nice golden brown.

Cook until both sides are nicely cooked and you are good to go!  

You can store them in aluminum foil in the fridge, or place wax paper between each one, wrap them in aluminum foil, and place them in a freezer safe bag for longer storage.  Or, you can eat them all!  

My husband likes to put peanut butter and syrup on his waffles, I went with some fresh blueberries and maple syrup.  Enjoy!

Recipe

Ingredients:

  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 2 cups sourdough starter
  • 2 tablespoons sugar
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon warm water

Instructions:

  1. The night before, feed your starter.
  2. The next morning make your vegan "egg" by mixing 1 tablespoon of chia seeds with 3 tablespoons of water (if you want vegan pancakes).
  3. Combine 2 cups of starter, 2 tablespoons of sugar, 4 tablespoons of olive oil, 1/2 teaspoon salt, and your vegan "egg."  Mix well and set aside.
  4. Mix 1 teaspoon of baking soda with 1 tablespoon of warm water.
  5. When griddle is ready, gently fold the baking soda mixture into the rest of the batter.
  6. Let sit for 1-2 minutes and then scoop batter onto griddle. 
  7. Cook until golden brown on both sides.