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!
Ingredients you need to make these pancakes
– Small bowl
– Medium bowl
– Small to medium saucepan or pancake griddle
– Pancake turner
Here's the equipment you will need:
Add the buckwheat flour, gluten-free flour, soy milk, and sourdough starter discard to a medium bowl. Gently stir and combine.
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).
Sprinkle the baking powder, baking soda, and sea salt on the sourdough discard mixture.
In a small bowl, combine the applesauce, maple syrup, flaxseed meal, vanilla extract, avocado oil, and lemon juice.
Add the wet ingredients to create the sourdough pancake batter.
Stir gently with a spatula until combined.
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.
Find the recipe here
Butterfly Pea Flower Latte
for more vegan recipes!