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!

RESPLENDENT KITCHEN

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

RESPLENDENT KITCHEN

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:

RESPLENDENT KITCHEN

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

RESPLENDENT KITCHEN

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

RESPLENDENT KITCHEN

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

 Step 3

RESPLENDENT KITCHEN

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

Step 4

RESPLENDENT KITCHEN

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

Step 5

RESPLENDENT KITCHEN

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

Butterfly Pea Flower Latte

Dragon Fruit  Smoothie Bowl

More recipes

Visit Resplendent Kitchen for more vegan recipes!

Arrow