Sourdough Buckwheat Pancakes
When you realize you don't actually have enough flour left to make the go-to pancake recipe, you improvise. (This is how I cook, right? Can't follow directions to save my life!) This sourdough buckwheat pancake recipe is an adaptation of our standard sourdough pancake recipe, made with a combo of a white flour starter and buckwheat flour. This was the first time trying this particular version, but they came out perfectly! I topped it with some super healthy nuts, seeds, and tahini for protein, threw some blueberries into the batter, and paired it with a fresh green smoothie (recipe coming soon) to round out what turned out to be a pretty healthy vegan breakfast!
Since I didn't make my own starter (it was gifted to me by one of my best girlfriends all the way from San Francisco) I can't tell you how to create it from scratch, but assuming you have one or can get some from a friend, here's the process:
- Feed your starter the night before. Add 1/2 c white flour + 1/2 c lukewarm water to a pre-existing starter (yours after a pour off or someone else's pour off). Let it do its thing over night, it should bubble up and get frothy if its healthy and active.
- In the morning, or ~4-8 hrs later, make your pancakes using the following recipe:
Sourdough buckwheat pancake ingredients:
- 3/4 c active starter
- 3/4 c buckwheat flour*
- 3/4 c warm water**
- flax "egg" (1 T ground flax seed + 2-1/2 T water)
- 4 T olive oil
- 2 T sugar
- 1/2 tsp salt
- 1 tsp baking soda dissolved in 1 T hot water
**You'll notice that water is listed three separate times. Prepare each combo of ingredients + water separately, they have totally different functions.
- Mix your flax egg first so it can have time to gel, set it aside while you mix everything else. Give it at least 5-10 minutes.
- Mix your starter, flour, 3/4 c warm water, olive oil, sugar, and salt.
- Add the flax egg.
- Dissolve your baking soda in the hot water and wait to add this to the mix until just before you are ready to start cooking.
- Get your griddle hot at around medium heat, ideally use a non-stick pan or use oil in a cast iron skillet. Coconut oil or olive oil works well.
- Add the baking soda mix to your batter and wait about a minute. You should see bubbles coming up in the batter and the whole thing will start to rise, this means you're ready to go.
- Pour out your pancakes, and add any additional ingredients right into the pancakes (blueberries, chocolate chips, walnuts, etc)
- Cook the first side until the bubbles stop popping and then flip, cook about a minute more on the back side.
- Enjoy with whatever toppings suit your fancy. Here I've used tahini, seed mix (pumpkin, chia, hemp, and cacao nibs), and toasted walnuts to add protein, plus good ol' maple syrup :)