Sourdough Pancakes & Waffles

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.

Great

% Daily Values based on a 2,000 calorie diet

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

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.

Step 3

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

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.