Dairy-Free Sourdough Pancakes
These healthy sourdough pancakes are soft and fluffy. Infused with lemon and served with warm, homemade blueberry maple syrup, these pancakes are irresistible!
Ingredients
Pancake Batter
- ½ cup (125 g) sourdough starter discard active can be used
- 1 lemon zest and juice
- 1 ¼ cup (300 g) plant milk
- ½ cup (56 g) raw cashews
- 1 tablespoon (10 g) flax seeds
- 1 tablespoon (12 g) chia seeds
- 1 teaspoon (5 g) vanilla extract
- ¼ cup (60 g) maple syrup
- 1 cup (120 g) all-purpose flour
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (3 g) salt
- oil for the pan
Blueberry Syrup
- 1 pint (473.18 g) blueberries
- ½ cup (120 g) maple syrup
Instructions
- Prepare the cashews: Soak the cashews covered in water overnight or in hot water for 10 minutes to soften them, making them easier to blend.
- Make the blueberry maple sauce: Add one cup of maple syrup and one pint of blueberries to a saucepan. Cook over medium-low heat while you prepare the pancake batter, stirring every few minutes.
- Dry ingredients: Add the flour, baking powder, and salt to a bowl and whisk to combine. Set aside. (See notes below for long-fermentation instructions as you will want to omit the baking powder in this step.)
- Blend the wet ingredients: Blend the cashews, chia seeds, flax seeds, ¼ cup of maple syrup, vanilla extract, and milk in a high-power blender until smooth.
- Prepare the lemon: Over a large mixing bowl, use a microplane or a cheese grater on the smallest holes to zest one large or two small lemons. Cut the lemons in half and squeeze the juice into the bowl.
- Combine the ingredients: Add the sourdough starter and the blended cashew mixture to the lemon and whisk to combine. Add the flour mixture and whisk until there is no visible flour. The batter will be lumpy, do not over-mix.
- Cook: Heat a skillet over medium heat for 10-12 minutes. Add 1 to 2 tablespoons of oil to the pan and use a ¼ cup measuring cup to pour the batter onto the pan. Let the batter cook until you see the surface covered in tiny bubbles and the edges starting to turn brown. Flip and continue to cook until done. You'll know the pancakes are ready when you gently push down in the center and it springs back up.
Notes
- If you'd like to let the batter ferment for maximum benefit, follow the recipe instructions for mixing the batter, but don't add the baking powder. Cover the bowl and let the batter sit overnight at room temperature. Just before baking, sprinkle the baking powder onto the batter and gently whisk it in. Let the batter rest while you preheat your griddle or skillet.
Nutrition
Serving: 3pancakesCalories: 528kcalCarbohydrates: 100gProtein: 11gFat: 11gFiber: 7g