GLUTEN-FREE VEGAN SOURDOUGH PANCAKES

MY FIRST POST!

Thank you so much for stopping by to check my freshly built website. I’m so happy to finally have my own space, where I can share a more in-depth content with you.

Today, I am dedicating my very first post for a gluten-free vegan sourdough pancake recipe. If you want to try baking with sourdough, but you feel intimidated by the whole bread making process, this recipe is for you. Compared to other sourdough baked goods, these gluten-free pancakes are very easy to prepare. Made with buckwheat flour and banana, they possess a light and airy consistency with a unique sourdough flavour. By levelling up and making them with a starter, you are not just getting the benefits of the natural fermentation process, but it will also make an extra special breakfast/brunch when served to your friends and family.

I don’t have a sourdough starter. How can I make one?

Here you can find the recipe for the 100% hydration buckwheat starter.

Can I replace buckwheat flour with a different type of gluten-free flour?

When it comes to making pancakes, I would stick to using buckwheat flour. So far, I haven’t found a better substitute to use for a gluten-free pancake batter. Although teff or oat flour could work well too, I've found that pancakes made with buckwheat flour are the fluffiest. You can, however, mix it with another type of flour, but make sure that at least 50% of your total flour is buckwheat flour.

I have a different grain starter. Is it ok to use it instead of buckwheat starter?

Yes, you can definitely use a different type of starter. Brown rice, millet, sorghum, teff or oat starters are all good to use. However, I would then recommend following the rest of the recipe precisely and using only buckwheat flour for the mixture.

Do I need to refresh my starter before making the batter?

No, you can make these pancakes with the starter straight out of the fridge. It will work just fine! (Unless you haven’t fed it for a very long time). In fact, I always do it that way. However, when making sourdough bread, I highly recommend refreshing your starter before mixing it into the dough.

GLUTEN-FREE VEGAN SOURDOUGH PANCAKES

PREPARATION TIME: 20 minutes

FERMENTATION TIME: 7-9 hours

COOKING TIME: 15 minutes

SERVES: 2

INGREDIENTS:
⁣
⁣⁣- 80g buckwheat sourdough starter (1:1:1)⁣⁣⁣
- 80g buckwheat flour ⁣⁣⁣
- 80g almond milk
- 1 ripe banana (as ripe as you can get. It’s the main source of sweetness in this recipe!)⁣⁣⁣
- 1 rounded tbsp coconut sugar⁣
- 2 tbsp ground flax seeds + 4 tbsp warm water ⁣⁣⁣
- 3 tsp vanilla extract⁣⁣⁣
- 2 level tsp baking powder⁣⁣⁣
- Coconut oil (to coat your pan)⁣⁣⁣
- pinch of salt⁣⁣⁣
- Pan fried pear, coconut yogurt, toasted nuts & seeds, nut butter (optional toppings) ⁣⁣⁣

⁣⁣⁣⁣⁣⁣INSTRUCTIONS:

- The night before you make the pancakes, mix the buckwheat sourdough starter, flour, and water in a medium-size bowl. Leave it to ferment in room temperature for 7-9 hours.(If you don’t feel like cooking first thing in the morning, stick your starter in the fridge and start the process a few hours later)⁣⁣⁣
- Just before baking your pancakes, mix the ground flaxseeds with water in a small jar and leave to rest for 5 minutes.⁣⁣⁣
- Meanwhile, in a different bowl, mash the banana. Add baking powder, flax egg, vanilla extract, coconut sugar (optional) and salt. Mix it well. ⁣⁣⁣
- Pour it over your sourdough starter and whisk to incorporate. ⁣⁣⁣
- Heat your pan, and coat it with some coconut oil. Once it’s ready, add about 2tbsp of batter per pancake. Cook until bubbles have just started to form and the bottom is firming up. Gently lift the pancake, flip it and cook it for another few minutes or until golden brown. ⁣⁣⁣
- Serve warm with maple syrup, coconut yogurt and hand fried pear or other toppings of your choice. ⁣⁣⁣

⁣⁣⁣Enjoy!


TIP 1. Don’t want to make them first thing in the morning? Just pop the fermented batter in the fridge and you can use it any time the same day.
TIP 2. It’s taking too much time? I would highly recommend making a big batch and storing them inside your freezer. When you are ready to enjoy your pancakes, just pop then in the oven for about 5 minutes and they are ready to serve!