Sourdough Vegan Pancakes (overnight or same day)
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Vanilla and Bean · by Traci York★ 5.0 (18)

Sourdough Vegan Pancakes (overnight or same day)

NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 6%
CARBS 55G67% OF CAL
1G FIBER38G SUGAR16G OTHER
FAT 11G29% OF CAL
8G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Light and tender vegan pancakes made with sourdough discard for tang, spiced with cinnamon and apple. Can be made overnight or fresh. A satisfying breakfast for a slow morning.

mainamericandairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 14
  • 1 1/2 cup (220 grams) Unbleached All Purpose Flour (I use Bob's Red Mill, Organic)
  • 2 tablespoons Organic Cane Sugar
  • 1 tablespoon Baking Powder (aluminum free)
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Ground Cinnamon (optional)
  • 1/2 cup (135 grams) Sourdough Discard (100% hydration stirred down)
  • 1/2 cup (113 grams) Unsweetened Apple Sauce
  • 3 tablespoons Coconut Oil (melted, warm or melted vegan butter**)
  • 1 1/4 cups + 2 tablespoons (315 grams) Plant Milk (I use unsweetened homemade cashew milk)
  • 2 teaspoons Vanilla Extract
  • Real Maple Syrup and Vegan Butter for Serving
PREP
15M
SODIUM
349MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.