These vegan pancakes are a great way to use up that leftover sourdough culture from feedings! Makes 4 two pancake servings. We love making fresh gluten free sourdough bread. In fact I recently did a LIVE series in our Plant Based Recipe and Meal Planning Facebook Group on sourdough – from start to finish!
But to keep that sourdough culture happy and bubbly, you have to be stellar in the care and feeding… which means you end up with discard and that often goes to waste. Which means maybe you GIVE UP on baking and maintaining your culture. And that is a sad day in our minds!
Because I am a fan of minimizing waste, I came up with a tried and true way to use the discard no matter what, because in our house pancakes are always welcomed! Especially when they are hearty, healthy and delicious like these.
When I am feeding my sourdough I always discard 1/2 a cup (check out the GROUP to see my process in action). I know I can always use that discard up to make vegan pancakes!
Also, if you are oil free, the key to cooking these with absolutely NO oil is a good griddle. I fell in LOVE when I got this one – Presto Ceramic 22-inch Electric Griddle with removable handles – and it is a godsend for oil free cooking. It does add an interesting little diamond weave pattern to the pancakes … but seriously they SLIDE right off! You can watch this in action in the video series inside the group.
Gluten Free & Vegan Pancakes with Sourdough Discard
- Non-Stick Griddle
- 1/2 cup Sourdough Discard This recipe made with brown rice sourdough culture
- 1/2 cup Almond Flour If nut free use Oat, Buckwheat or Sorghum Flour
- 1/2 cup Gluten Free Flour This recipe made with Bob's Red Mill Gluten Free 1:1
- 1/2 cup Gluten Free Rolled Oats
- 1 TBS Coconut Palm Sugar Or other organic sugar, or maple syrup
- 2 TBS Flax Seed Meal
- 1/2 tsp Baking Soda
- 2 tsp Baking Powder
- 1 tsp Cinnamon optional
- Salt Dash, to taste
- 1 cup Almond Milk Use rice or soy if nut free, or any other plant based milk
- 1/4 Cup Plant Based Yogurt Use any unsweetened version or plant based liquid yogurt drink
- 1 tsp Vanilla Extract
- 1 tsp Apple Cider Vinegar
- 1/4 cup Organic Applesauce
- Bring discard to room temperature if it was refrigerated. You can do this step the night before cooking.
- Combine plant based milk (we love almond milk) with the yogurt, applesauce and apple cider vinegar and bring to room temperature.
- In another bowl combine flours and all dry ingredients. Mix well.
- When sourdough culture and milk mixture are room temperature, combine, then add to the dry mixture. Stir thoroughly and do NOT be afraid to "over mix". Gluten free flour needs over mixing and takes longer to absorb liquid, so don't be afraid to really stir vigorously for a few minutes.
- Cook on a hot non stick griddle. If you don't have a great non-stick surface, lightly grease the surface before cooking.
- Serve warm, or refrigerate after cooking and will keep for 4-5 days. Reheat in toaster oven wrapped in foil.