Vegan Sourdough Buckwheat Pancakes

The perfect way to start your weekend morning or brunch, these pancakes  are packed full of nutrients from their sourdough base. Plus, they're  super easy to make!

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Sourdough discard Buckwheat flour Soy milk Applesauce Lemon juice Maple syrup Vanilla extract Flour Flaxseed meal Baking powder/soda

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Ingredients you need to make these pancakes

– Small bowl – Medium bowl – Small to medium saucepan or pancake griddle – Pancake turner – Spatula

Here's the equipment you will need:

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Add the buckwheat flour, gluten-free flour, soy milk, and sourdough starter discard to a medium bowl. Gently stir and combine.

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Step 1

Cover and place these wet ingredients in the fridge overnight. The  following day, place the mixture on the counter and let it warm to room  temperature (1 - 2 hours).

Step 2

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Sprinkle the baking powder, baking soda, and sea salt on the sourdough discard mixture.

 Step 3

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In a small bowl, combine the applesauce, maple syrup, flaxseed meal, vanilla extract, avocado oil, and lemon juice.

Step 4

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Add the wet ingredients to create the sourdough pancake batter. Stir gently with a spatula until combined.

Step 5

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Heat a large skillet. Add a small amount of oil. Pour ¼ cup of batter. Cook for 2 to 3 minutes on one side; flip the  pancake over and let cook for another minute until golden brown. 

RESPLENDENT KITCHEN