Sourdough Pancakes or Waffles

This recipe makes about three servings. Two pancakes per person. Double recipe is cooking for a larger crowd. A great way to use the discards of your sourdough starter that may usually just go to waste.

Ingredients:

Dry:

1 cup flour of choice (I recommend using oat, buckwheat, or chickpea. All purpose is fine as well.)

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Wet:

1/2 cup buttermilk (1/2 cup plant based milk + 1 tsp apple cider vinegar)

1 flax egg (2 TBSP flax meal 7 TBSP water) or 50g of pre made flax egg

1/2 cup sourdough starter

1 TBSP maple syrup or agave

1 TBSP olive oil

1 tsp vanilla extract

Making the Pancakes:

In a small bowl start by making your flax egg by combining flax meal and water. Set aside so it can become gelatinous. Next, make the buttermilk. Add 1/2 cup of plant based milk of choice and 1 tsp of apple cider vinegar. Whisk and set aside so it has time to thicken. My favorite milk is Oatly full fat oat milk. It is important that these steps are done first. Next, in a medium mixing bowl combine all dry ingredients. In a separate bowl measure out and combine all wet ingredients. Slowly incorporate wet ingredients into dry ingredients and whisk until there are no lumps or bumps. Heat a cast iron or nonstick pan onto medium heat and lightly grease with olive oil. Place batter onto pan and wait until it starts to puff up and bubble (about 1-2 minutes) then flip. Continue this process until all batter is used. The pancakes will be fluffy and thick. Add any of your favorite add ins while cooking like fruit, chocolate chips, nuts, anything your heart desires.

Making the Waffles:

Follow the exact same steps except cook in a waffle iron. These should take about 5-8 minutes to cook. Depending on the waffle iron you own it may a take longer or shorter amount of time.