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Gluten Free & Vegan Pancakes with Sourdough Discard

These pancakes are a great way to use up that leftover sourdough culture from feedings! Makes 4 two pancake servings.
Prep Time1 hour
Cook Time15 minutes
Course: Breakfast, Main Course
Cuisine: American
Keyword: Gluten Free, Oil Free, Plant Based, Vegan
Servings: 4
Calories: 297kcal

Equipment

  • Non-Stick Griddle

Ingredients

  • 1/2 cup Sourdough Discard This recipe made with brown rice sourdough culture
  • 1/2 cup Almond Flour If nut free use Oat, Buckwheat or Sorghum Flour
  • 1/2 cup Gluten Free Flour This recipe made with Bob's Red Mill Gluten Free 1:1
  • 1/2 cup Gluten Free Rolled Oats
  • 1 TBS Coconut Palm Sugar Or other organic sugar, or maple syrup
  • 2 TBS Flax Seed Meal
  • 1/2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 tsp Cinnamon optional
  • Salt Dash, to taste
  • 1 cup Almond Milk Use rice or soy if nut free, or any other plant based milk
  • 1/4 Cup Plant Based Yogurt Use any unsweetened version or plant based liquid yogurt drink
  • 1 tsp Vanilla Extract
  • 1 tsp Apple Cider Vinegar
  • 1/4 cup Organic Applesauce

Instructions

  • Bring discard to room temperature if it was refrigerated. You can do this step the night before cooking.
  • Combine plant based milk (we love almond milk) with the yogurt, applesauce and apple cider vinegar and bring to room temperature.
  • In another bowl combine flours and all dry ingredients. Mix well.
  • When sourdough culture and milk mixture are room temperature, combine, then add to the dry mixture. Stir thoroughly and do NOT be afraid to "over mix". Gluten free flour needs over mixing and takes longer to absorb liquid, so don't be afraid to really stir vigorously for a few minutes.
  • Cook on a hot non stick griddle. If you don't have a great non-stick surface, lightly grease the surface before cooking.
  • Serve warm, or refrigerate after cooking and will keep for 4-5 days. Reheat in toaster oven wrapped in foil.

Notes

To up your protein content, add a scoop of your plant based unflavored (or vanilla) protein powder of choice. Divide the macro counts by 4 if eating two pancakes to add that to your daily totals. 
Our favorite protein powder blend adds an additional 5 grams of protein and no carbs to the pancake serving! These are hearty, healthy, and delicious. 
Serve with fresh fruit for a great start to your day. 

Nutrition

Calories: 297kcal | Carbohydrates: 44g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 443mg | Potassium: 133mg | Fiber: 7g | Sugar: 6g | Vitamin C: 2mg | Calcium: 270mg | Iron: 2mg