Fluffy Sourdough Vegan Pancakes
Easy way to use the discard from your sourdough starter.
Ingredients
Wet ingredients-mix together
- 2 cups sourdough discard
- 1 cup non-dairy milk unsweetened
- ¼ cup oil
- 3 teaspoon vanilla extract or substitute butter flavoring for one of the teaspoons of vanilla
Dry ingredients-mix together
- 1 ¼ cup all-purpose flour
- 2 tablespoon baking powder
- ½ teaspoon salt
Instructions
Instructions
- Stir together the first 5 ingredients. In a separate bowl, stir together the last 3 ingredients and then add them to the wet ingredients. Stir just until mixed. There will still be some lumps. Heat a frying pan on medium-high heat. Pour about ⅓ cup batter into the hot frypan. Turn after bubbles form and the bottom side is golden brown. Remove when both sides are golden brown.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 176 |
| % Daily Value* | |
| Total Fat 9.5g | 12% |
| Saturated Fat 4.9g | 24% |
| Cholesterol 0mg | 0% |
| Sodium 103mg | 4% |
| Total Carbohydrate 20.3g | 7% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 0.8g | |
| Protein 2.9g | |
| Vitamin D 0mcg | 0% |
| Calcium 115mg | 9% |
| Iron 2mg | 9% |
| Potassium 331mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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