These pancakes are a great way to use your sourdough discard if you don't like to throw it away. The sweetness of the blueberries and the tang of the sourdough and lemon zest provide a delicious balance of flavors. Like most sourdough recipes, it does require advance planning, but then will keep for several days. You will need to start the batter the night before you plan to make the pancakes, but then if you don't end up using it the next day, put the unfinished batter into the refrigerator until you're ready to make the pancakes. Sourdough starter discard can be used, or feed your starter several times until you have an adequate volume. The finished batter can also be stored in the refrigerator for several days, and if the batter separates just stir to recombine prior to using. This flexibility is great, start the batter for weekend pancakes, and then leftover batter can be used on a weekday morning for a quick breakfast. The blueberry sauce is optional, but highly recommended!
INGREDIENTS
2 c oat milk (or other unsweetened, non-dairy milk)
1 t apple cider vinegar
1 c sourdough starter (discard or active)
2 c whole wheat flour
1 T pure maple syrup
1/2 t baking soda
1/2 t salt
1 t cinnamon
2 T milled flax
zest of 1 large or 2 small lemons
fresh or frozen blueberries
coconut oil for cooking (optional)
METHOD
1. Begin the night before you will cook the pancakes. In a large bowl, combine the oat milk and vinegar, and allow to sit for a few minutes. Then add the flour, starter, and maple syrup. Cover the bowl with plastic wrap and leave on the stove or countertop overnight.
2. In the morning, add the remaining ingredients: flax, baking soda, salt, cinnamon, and lemon zest. (Note: If your plans change and you can't make the pancakes the next morning, wait on this step and simply place the covered bowl of unfinished batter in the refrigerator until you're ready, then take it out of the refrigerator, and start from step 2.)
3. Heat a nonstick griddle or skillet. Meanwhile, in a microwave-safe bowl, heat some blueberries in the microwave for approximately 1 minute, or until bubbly and syrupy. If you're using fresh blueberries, add a dash of water to the blueberries before cooking.
4. Once the griddle is hot, melt small amount of coconut oil if desired, and then pour the batter to desired pancake size. The batter will spread, so smaller amounts are better. Immediately scatter a few blueberries over each pancake. Cook over low-medium heat until bubbles form and begin to burst, then flip and cook on the other side.
5. Serve immediately drizzled with blueberry sauce (if desired). Enjoy!!
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