These whole wheat, sourdough pancakes are pretty legit. I especially love the tanginess that the natural yeast adds. This is a great option to incorporate into your breakfast rotation. We have a Saturday morning pancake tradition at our house, so it's nice to have a few different options to mix things up a bit. These were a hit, and as a bonus, they're oil-free, sugar-free, nut free (if you use rice milk rather than a nut milk), entirely whole wheat, and plant based....AND...super fast and easy to whip up.
First off, combine your bananas, applesauce, plant milk, dates, natural yeast and vanilla in a high speed blender and mix. Oops, I forgot to include the vanilla in this picture apparently, but you get the idea.
Whisk together your dry ingredients (flour, baking powder and salt) in a large bowl.
Pour wet ingredients over dry ingredients and whisk together until well combined.
On an electric pancake griddle preheated to 375 degrees, ladle batter onto the grill. I use just shy of one soup ladle full of batter per pancake, and can cook 6 pancakes at a time this way. Flip pancakes when they start to look cooked around the edges and any bubbles around the outside perimeter start to pop.
Cook for a few approximately the same amount of time on the second side, remove, and serve. I like to top mine with fresh fruit and my Coconut Whipped Cream.
Makes about 16 - 4" pancakes.
Enjoy!
xoxo ~ Lise-Anne {Plum Planted}
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Sourdough Pancakes
By Lise-Anne Michel {Plum Planted}
Makes about 16 - 4" pancakes
Plant Based, Vegan, Oil-free, Refined Sugar-free
Ingredients:
2 small bananas
6 T applesauce
2 c. plant based milk*
1 c. natural yeast (sourdough starter)**
12 small dates, pitted
1 t. vanilla
2 c. ground whole wheat flour***
1 T. baking powder
1 t. salt
Method:
1. Combine bananas, applesauce, plant milk, natural yeast, dates, and vanilla in a high powered blender until smooth.
2. In a large mixing bowl, whisk together flour, baking powder and salt.
3. Pour wet ingredients over dry ingredients and whisk together until well combined.
4. On an electric pancake grill preheated to 375 degrees, ladle pancake batter.
5. Flip pancakes when they look lightly cooked around the outside edges and any bubbles that have formed start to pop.
6. Cook for approximately the same amount of time on the second side.
7. Remove pancakes from grill and seve.
*I use unsweetened almond milk. Rice milk would work well for a nut-free alternative.
**If you don't have a sourdough starter, increase your plant milk and your flour to 3 cups each.
***I use hard white wheat, which I grind myself.
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