Vegan Sourdough Buckwheat Pancakes (Print Version)
# Ingredients:
01 -
1 cup buckwheat flour
02 -
¼ cup gluten-free flour or all-purpose flour or white whole wheat flour
03 -
1 cup organic soy milk or plant milk of your choice
04 -
1 cup sourdough discard (use gluten-free for 100% gluten-free pancakes)
05 -
1 teaspoon baking powder
06 -
½ teaspoon baking soda
07 -
½ teaspoon sea salt
08 -
¼ cup applesauce
09 -
2 tablespoons maple syrup or organic cane sugar
10 -
1 tablespoon flaxseed meal
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1 teaspoon vanilla extract
12 -
2 tablespoons avocado oil or grapeseed oil or refined coconut oil, plus extra for cooking
13 -
1 tablespoon lemon juice or apple cider vinegar
14 -
1 ripe banana, sliced (for topping)
15 -
Maple syrup (for topping)
# Instructions:
01 -
In a medium bowl, mix the buckwheat flour, gluten-free flour, soy milk, and sourdough starter discard. Cover and place in the fridge overnight.
02 -
The next morning, place the mixture on the counter and let warm to room temperature. Sprinkle the baking powder, baking soda, and sea salt on top of the mixture.
03 -
In a small bowl, combine the applesauce, maple syrup, flaxseed meal, vanilla extract, avocado oil, and lemon juice. Stir it into the pancake batter.
04 -
Heat a small saucepan or pancake griddle on medium heat. Add a small amount of avocado oil. Pour ¼ cup of batter for each pancake. Cook for 2 to 3 minutes, flip the pancake, then cook for another minute.
05 -
Top the pancakes with banana slices and maple syrup. Serve with your favorite toppings!
# Notes:
01 -
Toppings are not included in the calorie count
02 -
Store leftover pancakes in airtight container for up to 3 days
03 -
Freeze in single layer for up to one month
04 -
Reheat frozen pancakes in toaster on low setting