Introduction
Are you in the mood for a delicious stack of pancakes but need to avoid dairy? Look no further! This dairy-free sourdough pancake recipe is the perfect solution. Bringing together the tanginess of sourdough with the fluffiness of pancakes, these treats will delight your taste buds. Easy to make and filled with wholesome ingredients, they can brighten your breakfast table and provide a satisfying start to your day.
Detailed Ingredients with measures
Sourdough starter: 1 cup
Almond milk (or any dairy-free milk): 1 cup
All-purpose flour: 1 cup
Baking powder: 1 teaspoon
Salt: 1/2 teaspoon
Maple syrup: 2 tablespoons (plus more for serving)
Coconut oil or vegetable oil: 2 tablespoons
Vanilla extract: 1 teaspoon
Prep Time
The preparation time for this delicious dairy-free sourdough pancake recipe is approximately 15 minutes.
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: About 4 servings (approximately 8 pancakes)
Enjoy these delicious pancakes topped with your favorite berries and a drizzle of maple syrup for a dietary-friendly breakfast treat!
Detailed Directions and Instructions
Prepare the Sourdough Starter
Begin by feeding your sourdough starter at least 4-8 hours before you plan to make pancakes. Ensure it is bubbly and active.
Mix the Wet Ingredients
In a large mixing bowl, combine the active sourdough starter, dairy-free milk, apple cider vinegar, and maple syrup. Whisk these ingredients together until they are well combined.
Combine the Dry Ingredients
In another bowl, mix the flour, baking powder, baking soda, and salt. Stir to ensure that all dry ingredients are evenly distributed.
Combine Wet and Dry Mixtures
Pour the dry ingredients into the bowl with the wet ingredients. Gently stir until just combined. Be careful not to overmix; some lumps are okay.
Heat the Skillet
Place a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with dairy-free butter or oil.
Cook the Pancakes
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles start to form on the surface and the edges look slightly dry. Flip and cook for another 1-2 minutes until golden brown.
Serve Warm
Remove pancakes from the skillet and serve immediately. Top with your choice of syrup, fruit, or dairy-free butter.
Notes
Storage Tips
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or skillet before serving.
Freezing Instructions
To freeze, stack pancakes with parchment paper between each pancake, then place them in a freezer bag. They can be frozen for up to 2 months.
Substitution Options
You can use different types of dairy-free milk, such as almond or oat milk. If you’re gluten-free, substitute with a gluten-free flour blend.
Variations
Feel free to add mix-ins like blueberries, chocolate chips, or nuts to the batter for added flavor and texture.
Pancake Thickness
If you prefer thicker pancakes, add an additional 1-2 tablespoons of flour to the batter. For thinner pancakes, add a bit more milk.
Cook techniques
Using Non-Dairy Milk
Using a non-dairy milk alternative, such as almond milk or coconut milk, keeps the pancakes dairy-free while ensuring a delicious flavor and texture.
Fermentation for Flavor
Allowing the batter to ferment for a few hours enhances the flavor and creates a slight tang characteristic of sourdough.
Mixing the Batter
Gently fold the dry and wet ingredients together to avoid overmixing, which can lead to tough pancakes.
Cooking Temperature
Cook the pancakes on medium heat to ensure they brown perfectly without burning. Adjust the temperature as necessary.
Flipping Pancakes
Wait for bubbles to form on the surface before flipping, indicating that they are ready to be turned.
FAQ
Can I use regular milk instead of non-dairy milk?
Yes, you can use regular milk, but the recipe is specifically designed to be dairy-free using non-dairy alternatives.
How can I make these pancakes gluten-free?
Substituting all-purpose flour with a gluten-free flour blend should work well.
What type of vinegar should I use for the sourdough flavor?
Apple cider vinegar is a great option to add acidity and enhance the sourdough flavor.
Can I store leftover batter?
It is recommended to store leftover batter in the refrigerator for up to 24 hours but give it a good stir before cooking.
How do I reheat leftover pancakes?
Reheat pancakes in a toaster or on a stovetop over low heat until warmed through.
Conclusion
These dairy-free sourdough pancakes are a delightful and healthier breakfast option that doesn’t compromise on taste. Their fluffy texture and tangy flavor make them a favorite for anyone looking to enjoy a delicious, dairy-free meal. You can easily customize them with various toppings and mix-ins, making them suitable for any palate. Enjoy making these pancakes for yourself and your loved ones!
More recipes suggestions and combination
Banana Oatmeal Pancakes
Combine ripe bananas with oatmeal to create a filling and nutritious pancake that is naturally sweetened and wholesome.
Cinnamon Apple Pancakes
Add grated apples and cinnamon to the batter for a warm, autumn-inspired twist that pairs perfectly with maple syrup.
Blueberry Almond Pancakes
Incorporate fresh or frozen blueberries and a hint of almond extract for a fruity and nutty flavor combo that bursts with freshness.
Chocolate Chip Pancakes
Mix in dairy-free chocolate chips for a decadent treat that chocolate lovers will adore, perfect for a special breakfast.
Spinach and Avocado Savory Pancakes
Create a savory option by adding spinach and mashed avocado to the batter, served with a drizzle of olive oil or a dollop of hummus.
Peanut Butter Banana Pancakes
Mix peanut butter into the batter and top with sliced bananas for a protein-packed breakfast that is sure to satisfy.
Pineapple Coconut Pancakes
Incorporate crushed pineapple and shredded coconut for a tropical flavor that transports you to a sunny beach vibe.
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