Saturday, July 30, 2016
Vegan Sourdough Eikhorn Pancakes
I'm not sensitive (unless I eat a huge portion) but I love the taste and it IS more digestible than wheat flour. The sourdough starter doesn't leaven, as these have no rise time, but add healthy probiotics and a nice taste.
Vegan Sourdough Eikhorn Pancakes (they're so fluffy!)
3/4 cup sourdough starter (made with whole wheat Eikhorn flour and wild yeast sourdough starter from Azure Standard)
1/2 cup Eikhorn flour (I used regular, not the whole wheat)
1 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
dash of vanilla extract
1/4 to 1/2 cup milk
1 Tablespoon sugar
2 Tablespoons vegan buttery spread (melted) or vegetable oil
1 T. flax seeds
3 Tablespoons warm water
Put 1 Tablespoon of flax seeds in a blender or food processor and pulse until ground. Place in small bowl and add thewarm water, stir and set aside for 5 minutes so it can "gel".
Mix sourdough starter, flour, salt, sugar, baking powder and soda in a bowl. Add egg institute and 2 Tablespoons melted vegan buttery spread or vegetable oil. Add enough milk so that the batter is quite thick but pourable (this depends on the amount of liquid in your sourdough starter). For a thick starter it may be as much as 1/2 cup, for a watery starter, it may only be 1/4. Add the smaller amount in, stir, they add more as necessary.
Cook on preheated griddle until starting to bubble up in the center, with dry edges, flip and finish. Serve with buttery spread and syrup or jam.