Ingredients

The following ingredients have 4 Servings
  • 1 cup sourdough starter ((Either discard or active is fine))
  • 2 cups whole wheat pastry flour
  • 2 cups nondairy milk (I use almond)
  • 1 tsp apple cider vinegar
  • 2 tbsp maple syrup or vegan cane or turbinado sugar
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt or pink salt
  • 2 tbsp flaxmeal
  • Maple syrup for serving
  • 2 cups blueberries
  • Juice of 1 lemon (optional) (I like the lemony tang, but the sourdough is already tangy so you might not want to add it.)

Instruction

  • The night before you make your pancakes, mix the nondairy milk with the vinegar and set aside for a couple of minutes to curdle.
  • In a large bowl, mix the nondairy milk with the sourdough starter, flour, and maple syrup or sugar. Cover with plastic wrap and keep it in a warm place (like an unheated oven with the light turned on) overnight.
  • By morning, your pancake batter should be all puffy and bubbly and it should have risen. Mix in the salt, baking soda, flaxmeal, blueberries, and lemon juice, if using.
  • Heat a griddle and coat with cooking spray. Pour the batter on the griddle using a 1/4 cup measure for each pancake. 
  • Cook until the sides are dry and bubbles appear in the center, then flip and continue to cook on the other side until set.
  • Serve hot with maple syrup and fresh blueberries, if desired.