Go Back

Chocolate Sourdough Pancakes (Vegan)

Magdalena Marsden
My favourite recipe for discarded sourdough starter, made with chocolate and plant based ingredients. Great way to use sourdough starter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting time (optional) 12 hours
Course Breakfast, Dessert

Ingredients
  

  • 1/2 cup sourdough starter
  • 1 cups of wholemeal flour cake flour or low gluten flour such as spelt
  • 1 cups of non - dairy milk almond, soy, coconut, oats milk
  • 1 tablespoon maple syrup or coconut sugar
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 1 tablespoon flaxmeal
  • 1/3 cup chocolate chips or chopped up chocolate

To serve

  • Maple syrup
  • 1 cups strawberrries, blueberries or raspberries berries

Instructions
 

  • The night before you want to make your pancakes, mix the non-dairy milk with the sourdough starter, flour, and maple syrup or sugar. Cover with plastic wrap and keep it in room temperature overnight or for a few hours (not in a fridge).
  • After a few hours, your pancake batter will be bubbly, and it should have risen - the longer you leave it, the more your dough becomes bubbly.
  • When you are ready to make your pancakes, mix in the salt, baking soda, flaxmeal and the chocolate chips or chopped up chocolate.
  • Heat a frying pan to medium heat and add a little sunflower or coconut oil.
  • Pour the sourdough pancake batter on the frying pan using about one small ladle as a measure for each pancake.
  • Cook until the sides are dry and bubbles appear in the centre, then flip and continue to cook on the other side until cooked.
  • Serve hot with maple syrup and fresh blueberries, strawberries, raspberries or other berries.