Savoury Vegan Sourdough Pancakes
We are making super simple vegan sourdough pancakes using your sourdough starter or a fermented dough from scratch.
Servings: 2
Calories: 351kcal
Ingredients
For Making the Dough
- 2 cup / 226 g whole wheat flour or other flour
- 1 cup / 226 g water
For the topping
- salt
- olive oil
- herbs, garlic, chives or spring onions chopped
Instructions
For Making the Dough
- At least a day before: Mix the water, flour and if you like salt and let it sit. If you have a sourdough starter, add 1 tbsp to boost activity. As soon as you see bubbles and signs of fluffiness (usually overnight in a warm environment or a bit longer if colder) your sourdough is ready for pancakes!
Making the Pancakes
- Add a good spoonful of the fermented dough into a heated pan on low heat. Add as many spoons as your pan can take.
- Add salt, chopped garlic, herbs and/or chives onto the pancakes while the side looking up is still uncooked and soft. They should lightly be pressed into the dough. Top with a little bit of olive oil if you like.
- Flip once they start to have some colour on the bottom.
- They are ready when the toppings are caramelized. Enjoy!
Notes
Feel free to add oil to the pan and fry the pancakes. I chose to add it a little later on the top because the heat acts a bit gentler on the oil that way and the pancakes soak it up completely. Just a little bit of oil is totally enough to elevate the flavour of the pancake: Using oil as a spice!