Sourdough Discard Pancakes (WFPBNO)

I haven't had pancakes in some time and wanted something different for breakfast this morning. I grabbed my sourdough from the frig and used a recipe from online. I altered it so there was no oil and no "egg" and these turned out delicious!!! Since this uses sourdough discard it's perfect if you have some unfed sourdough hanging out in the frig. 

• 100 g Sourdough starter discard
• 200 g all-purpose flour
• 200 g soy milk (may need a little more if batter is too thick)
• 30 g sugar
• 1 Bob's Red Mill Egg replacer (or whatever egg replacer you like, 1 egg worth)
• 8 g baking powder
• 3 g salt
• 5 g vanilla extract
• blueberries, optional
• vegan mini chocolate chips, optional

In a medium sized bowl add the discard, milk, egg replacement, sugar and vanilla. Whisk until combined.

Add the flour, baking powder and salt to the liquid ingredients and whisk until a smooth batter forms.

Heat a non-stick griddle to 350F. I dribble a little water on my griddle and when the water dances, it's ready to cook. Add the batter, I like bigger pancakes. Top each pancake with some blueberries and vegan chocolate chips. Once the bubbles are formed flip them over.

Serve with extra blueberries and pure maple syrup. 

These are so good. If you have any extra's (we didn't) just wrap them well and store in the frig.

Enjoy!!

Fluffy Pancakes (WFPBNO)

The fluffy pancakes are simple to make and so delicious and light. You can add a few blueberries to each pancake or chocolate chips, nuts, whatever you like. This makes about 6-8 pancakes. Don't make them too big or they won't be as light and fluffy. You can easily double or triple this recipe if you are feeding a crowd. 

• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour (or all-purpose)
• 1 tablespoon + 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoon coconut sugar

Preheat a large griddle on 350F. I bought mine from Amazon for about $30 and it requires no oil, no spray, nothing, just get it hot and nothing sticks. Whish the almond milk, vinegar and vanilla together.

Mix the flour, baking powder, salt and sugar together in a large bowl.

Add the wet ingredients to the dry ingredients. Whish together until batter is just combined. Fold in any add-ins you want, except for blueberries they will turn the batter blue. I just drop blueberries on the top of the pancakes as soon as I've poured the batter on the griddle.

I use a small ladle to pour the batter onto the griddle, don't use more than about 1/4 cup per pancake. If you use more they won't be as fluffy.

Cook on the first side until bubbles appear on the top. Gently flip them over and cook another 2 minutes. Serve with real maple syrup.

Note: The baking powder and vinegar are what make these so fluffy.

Enjoy!!