Sourdough Pancakes & Waffles

Name: Sourdough Pancakes & Waffles
Cuisine: American
Ingredients: 1 cup almond milk or nondairy milk; 1 teaspoon apple cider vinegar (1 tablespoon for waffles); 1/2 cup sourdough starter discard; 1 cup whole-wheat pastry flour or white whole wheat flour; 1 tablespoon 100% maple syrup (optional); 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 tablespoon flax meal mixed with 3 tablespoons water; 1/2 teaspoon vanilla extract; olive oil or avocado oil to make it crispy

5 steps

Fiber Fueled Cookbook - p. 322. If prepping in the morning, ferment in the fridge. If prepping at dinner, ferment overnight on the counter. Try diced apples or banana to mix. Can add 1/2 tsp pumpkin pie spice.

Updated at: Wed, 22 Nov 2023 14:14:52 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories149.7 kcal (7%)

Total Fat3.9 g (6%)

Carbs23.1 g (9%)

Sugars2.6 g (3%)

Protein4.6 g (9%)

Sodium285.9 mg (14%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cupalmond milk

or nondairy milk

1 teaspoonapple cider vinegar

1 tablespoon for waffles

½ cupsourdough starter

discard

1 cupwhole-wheat pastry flour

or white whole wheat flour

1 tablespoon100% maple syrup

optional

½ teaspoonsalt

½ teaspoonbaking soda

1 tablespoonflax meal

mixed with 3 tablespoons water

½ teaspoonvanilla extract

olive oil

or avocado oil, to make it crispy

Instructions

Step 1

In a large glass, mix the almond milk and vinegar together for 5 to 10 minutes, to slightly curdle. *if making waffles, use 1 tablespoon apple cider vinegar

almond milk1 cup

apple cider vinegar1 teaspoon

Step 2

In a large bowl, mix together the almond milk mixture with the sourdough starter, flour, and maple syrup, if using. Cover and place overnight in a warm place. In the winter, you can keep it in an unheated oven with the oven light turned on.

sourdough starter½ cup

whole-wheat pastry flour1 cup

100% maple syrup1 tablespoon

Step 3

In the morning, uncover the batter and mix in the salt, baking soda, flax mixture, and vanilla.

salt½ teaspoon

baking soda½ teaspoon

flax meal1 tablespoon

vanilla extract½ teaspoon

olive oil

Step 4

Heat a griddle or nonstick skillet over medium heat. Pour the batter on the griddle using a scant 1/4 cup of batter for each pancake. Cook until bubbles cooer in the center of the pancake, then flip and cook until the other side is set. Continue with the rest of the batter. Use 1/2 cup for waffles. Cook on waffle iron at Max Level

Step 5

To keep the pancakes warm, place on a baking sheet in a 200*F oven.