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4.48 from 17 votes

Vegan Sourdough Pancakes

Yields five, 4-inch pancakes
Prep Time5 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 2
Author: Anne-Marie Bonneau
Cost: $2

Equipment

  • 1 measuring spoons
  • 1 measuring cup
  • 1 fork
  • 1 rubber spatula
  • 1 frying pan
  • 1 spatula

Ingredients

  • 2 tablespoons coconut oil plus more to oil the pan as necessary
  • 1 cup unfed sourdough starter straight from the refrigerator
  • 2 heaping tablespoons almond flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda

Instructions

  • Melt coconut oil in a pan over medium heat and swirl around to coat. Remove pan from heat and allow oil to cool a bit while you move on to the next step.
  • In a medium bowl (ideally with a spout) or measuring cup, stir the almond flour into the unfed sourdough starter.
  • Pour the melted oil into the sourdough mixture, leaving the pan well-coated so your pancakes won’t stick to the surface. Mix ingredients well.
  • Stir in the salt and baking soda. Allow the thick batter to sit for about 3 minutes to puff up. It will approximately double in size and become filled with air pockets.
  • Over medium heat, gently pour a scant ½ cup of the batter into the pan for each pancake. Flip after bubbles have formed on the edges of the pancake. Remove from the pan once both sides are golden-brown.
  • Melt more coconut oil in the pan and repeat with remaining batter.
  • Top pancakes as desired.