Skip to main content

Sourdough Pancakes


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}

-------------------------------------------------------------------------------------------------


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.

Comments

Popular posts from this blog

Sweet Potato Waffles

Well, these are kind of my faves.  My family goes crazy for them, and they are requested multiple times per week.  It's awesome too, because they are so darn healthy that I don't mind accommodating the requests at all.  We eat them for breakfast, lunch and supper...often.  The amount of sweet potato I use varies greatly, depending on the size of sweet potato I'm using, or what I happen to have on hand.  I've used anywhere from 2-5 cups of sweet potatoes (cooked) and always get awesome results.  I started out using 1/2 a large sweet potato per batch, but lately I use the whole thing and they turn out the same as far as cooking time and consistency, I just get the satisfaction of knowing I'm packing more nutrients into each waffle and the batter ends up stretching farther and tasting a little more sweet and flavourful.  BONUS!
So here's how it's done... Combine sweet potato, apple sauce, plant based milk & honey in a high speed blender.  

In a separate b…

Chocolate Almond Truffles

If you're looking for a rich, creamy, decadent dessert, that is also quick, easy, and only has 5 ingredients (all of which you'll likely have on hand right now), please allow me to be your new best friend.  These truffles are vegan, gluten free, refined sugar free, and have a rich dark chocolate taste that you can indulge in guilt-free.  Although the title says they're almond flavoured, you really can make these truffles whatever flavour you'd like.  I've done peppermint, vanilla, orange...whatever suits your fancy / craving.  I've also rolled them in crushed nuts instead of coconut, but coconut remains my personal favourite.

So to begin, line a small bread board or baking sheet with parchment paper and set aside.

Toast your coconut over medium heat until lightly browned and aromatic (around 5 mins), stirring frequently.


Transfer the coconut to a small plate to cool as you mix together your truffle ingredients.
Next, combine the cocoa powder, full fat coconut …

Coconut-Cashew Tiger Ice Cream

Hope you all are enjoying your summer as much as I am!

I have been DYING to write this post for a while now!  I am absolutely loving this ice cream recipe, and I know that it'll be a hit at your house too.  I have always been a fan of Tiger ice cream, and when we went plant based and dairy-free, I wasn't about to accept the fact that I might never taste it again. 

I have been experimenting for a while now, doing a load of researching and looking for natural food dyes and gut health helpers, as well as ratios of flavours etc.  After lots of experimenting, the results are better than I would have expected!  The black liquorice ice cream is coloured with food grade, activated charcoal, which is great for gut health, and the orange ice cream is coloured with both sweet potato and a bit of turmeric to add not just colour, but also anti-inflammatory benefits and a little extra hidden goodness!  I can now honestly say, this one is a gooder!  I will even be bold enough to tell you tha…