Ingredients
- 1 cup active sourdough starter (discard works)
- 1 cup plant-based milk (almond, oat, or soy)
- 1 tablespoon oil (coconut, vegetable, or avocado)
- 2 tablespoons maple syrup or sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Step-by-Step Instructions
1. Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil.
2. Mix Wet Ingredients
In a large bowl, whisk together:
- Sourdough starter
- Plant-based milk
- Oil
- Maple syrup
- Vanilla extract
3. Mix Dry Ingredients
In another bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
4. Combine Batter
Pour the wet ingredients into the dry ingredients.
Stir gently until just combined; small lumps are okay. Do not overmix.
5. Cook the Pancakes
Pour ¼ cup of batter onto the hot skillet.
Cook for 2–3 minutes until bubbles form on top.
Flip and cook another 1–2 minutes until golden brown.
6. Serve
Serve warm with:
- Maple syrup
- Fresh fruit
- Nut butter
- Optional: dairy-free whipped cream
✅ Tip: For extra fluffiness, let the batter rest 5–10 minutes before cooking.
