You might also like these recipes for vegan gluten-free sourdough waffles, vegan blueberry sourdough pancakes, vegan sourdough waffles, and vegan sourdough skillet pancake. These vegan and gluten-free sourdough pancakes are so good, you can serve them to just about anyone–kid, adult, gluten-free or not–and get nothing but rave reviews all round. They are thick, soft, fluffy and over-the-top delicious. And they are so simple, a kid could make them. Even better, they have a really short ingredient list. If you are gluten-free or just looking to eat less wheat, and you haven’t got a sourdough starter bubbling away in your kitchen, what are you waiting for? Making a sourdough starter is ridiculously easy, and it’s probiotic goodness is also great for you–a fact that’’s more important now than ever.
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These pancakes can be made with the discard portion of a gluten-free sourdough starter that’s been fed no longer than a week ago (although you can also certainly use a more recently fed starter). You will be making most of the recipe for these pancakes the night before you actually eat them for breakfast. While this does require some planning, it is essential with sourdough. That’s because to get the full benefit of sourdough, you need to give the yeast time to break down the starches in your batter. I’ve seen recipes that add sourdough to the batter right before cooking and I’ll admit I’ve tried that once in desperation after I forgot to start my batter the night before. I lived to regret it. So, don’t. Besides, look at the bright side. If you start the batter the night before, all you need to do in the morning is stir in a few things, heat up the griddle, and breakfast is served. In fact, this is my favorite breakfast for busy weekend days when I need to be out and about early, because it takes so little time in the morning. I stir in some vegan cashew yogurt into my pancakes. If you’re nut-free, you can use coconut yogurt or any other vegan yogurt. The yogurt makes these really fluffy and adds more probiotic benefit. But if you don’t have it, you can leave it out. You may need to add a little more milk or water to bring your batter to the right consistency in that case. You can stir in some fruit into your pancake batter, or serve it with fruit on the top. I usually stir in blueberries or strawberries, or top with berries or bananas. The best way to serve these is with a drizzle of maple syrup. You’ll be running for seconds–and thirds.
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