Vegan Sourdough Pancakes Food

VEGAN SOURDOUGH PANCAKES

Steps:

• Melt coconut oil in a pan over medium heat and swirl around to coat. Remove pan from heat and allow oil to cool a bit while you move on to the next step.
• In a medium bowl (ideally with a spout) or measuring cup, stir the almond flour into the unfed sourdough starter.
• Pour the melted oil into the sourdough mixture, leaving the pan well-coated so your pancakes won't stick to the surface. Mix ingredients well.
• Stir in the salt and baking soda. Allow the thick batter to sit for about 3 minutes to puff up. It will approximately double in size and become filled with air pockets.
• Over medium heat, gently pour a scant ½ cup of the batter into the pan for each pancake. Flip after bubbles have formed on the edges of the pancake. Remove from the pan once both sides are golden-brown.
• Melt more coconut oil in the pan and repeat with remaining batter.
• Top pancakes as desired.

SOURDOUGH PANCAKES

Steps:

• Tip all the ingredients, except the butter, oil and maple syrup, into a bowl with a large pinch of salt, and whisk well until you have a thick, smooth batter. Whisk in the melted butter.
• Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Pour or ladle the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively - adjust the heat if you need to. Cook until bubbles start to form on the surface, then flip and cook the other side - they should take roughly 2 mins on each side. Eat straight away or keep warm in a low oven while you cook another batch. Serve with maple syrup.