Sunday, October 21, 2018
Einkorn Sourdough Pancakes (Vegan AND non vegan instructions)
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.
Note: If you don't have sourdough starter use an additional 1/2 cup flour in place of it and a total of 3/4 to 1 cup milk. You can also use butter, ONE egg, and dairy milk if you aren't doing a vegan version of this recipe.
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 or the King Arthur Flour sourdough starter, both are excellent).
1/2 cup Eikhorn flour
1 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
dash of vanilla extract
1/4 to 1/2 cup nut milk (if using sourdough starter) OR 3/4 to 1 cup nutmilk if using extra flour in its place
1 Tablespoon sugar
2 Tablespoons vegan buttery spread (melted) or vegetable
1 T. flax seeds
3 Tablespoons warm water
Egg Substitute Directions: Put 1 Tablespoon of flax seeds in a blender or food processor and pulse until ground. Place in small bowl and add the warm 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 or egg substitute 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, then add more as necessary. If using flour instead of sourdough starter you'll add 3/4 to 1 cup milk
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.