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:

  1. 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. 
  2. 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 can make flour yourself from any dry whole grains you pick up from the bulk bins using a 3HP blender, I love my Blendtec and have been using it for over seven years! 
    **You'll notice that water is listed three separate times. Prepare each combo of ingredients + water separately, they have totally different functions. 

    The process:
    1. 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. 
    2. Mix your starter, flour, 3/4 c warm water, olive oil, sugar, and salt. 
    3. Add the flax egg. 
    4. 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. 
    5. 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. 
    6. 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.
    7. Pour out your pancakes, and add any additional ingredients right into the pancakes (blueberries, chocolate chips, walnuts, etc) 
    8. Cook the first side until the bubbles stop popping and then flip, cook about a minute more on the back side. 
    9. 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 :) 


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