Sourdough enthusiasts, if you haven’t yet tried making pancakes with your starter discard, you’ve been missing out! These babies are so fluffy with a slight tang, just beautiful.
Over the last few months, I’ve been trying my hand at making my own sourdough. First in Cape Town with great success (using this recipe), and more recently in Berlin with mixed success (I used rye, which totally changes the bread obviously, something I need to get used to). Anyway: the one thing about homemade sourdough is the darn sourdough discard that just goes to waste unless you get creative!
So here’s one very tasty thing you can make with the sourdough discard: pancakes. With chocolate, for obvious reasons. The sourdough really fluffs these babies up: really some of the best pancakes I’ve had! I used a flax egg in this recipe, but you could also use other egg substitutes. This will also work with spelt flour instead of wheat if you want to reduce the gluten content. You could of course remove the cocoa and make a plain version, too.
For everyone else who’s not a sourdough fanatic, I apologise! Try my Vegan Crêpes instead – it’s totally foolproof and beautiful in its own way, too 🙂
Chocolate Sourdough Pancakes
- 1 cup all-purpose flour or spelt flour
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp bicarb
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 cup sourdough starter
- 3/4 cup plant milk
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 tbsp oil
- In a large bowl, combine the flour, cocoa powder, baking powder, bicard, sugar and salt.
- Add the sourdough starter, plant milk, flax egg and oil, and mix until combined (don't overmix).
- Heat a pancake pan over medium-high heat, and coat the pan with oil (pour off any excess).
- Ladle the pancake batter into the pan, and cook until bubbles appear on the top and the edges are dry.
- Unstick around the edges, and flip.
- Cook for a minute or two, then serve with syrup, berries, or whatever you fancy.