15% off 1kg and 1.5kg Doves Farm flours until 24th December (excludes all FREEE by Doves Farm gluten free flours)

Shop now

Spelt Sourdough Vegan Pancakes

Makes 8-12 pancakes

It takes a few days to get a sourdough starter going but once it’s active you can mix up your vegan pancake batter in the evening, let the magic happen overnight and cook these chunky pancakes for breakfast. If you keep a sourdough starter on the go or have more starter than you need for your next loaf of bread, Sourdough Pancakes could be an easy addition to your repertoire.

For additional guidance with hints and tips, see our Guide to Sourdough Making alongside our handy Sourdough Starter Chart.

Free from Egg, Soya, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:

Starter – use this handy chart to help you keep track of your feeding times.

  1. On the first day, put one tablespoon of flour and one of water into a 500ml glass bowl and mix together. Cover loosely with cling film and leave in a warm place for about 12 hours.
  2. After the 12 hours have passed, add another tablespoon of flour and another of water, mix together, cover loosely and leave for another 12 hours.
  3. On day two (24 hours since beginning your starter), stir in a third tablespoon of flour and a third spoon of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
  4. For the second feed of day two, add a tablespoon of flour and one of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
  5. For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix, cover loosely and leave in a warm place for 12 hours.
  6. On the second feed of day three, add two tablespoon of flour and another two of water, mix together, cover loosely and leave for another 12 hours.
  7. At this point your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour flour and water feeding routine, and ensure the starter is kept constantly in a warm place.

Batter

  1. Stir the starter and measure 25g into a large mixing bowl.
  2. Add 150g white spelt flour, 300ml vegan milk or water and sugar to the bowl and stir well.
  3. Cover loosely and leave in a warm place for 4 - 12 hours until bubbles are appearing and the batter looks gloopy.

Pancakes

  1. Put a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.
  2. Add the baking powder to the batter and beat together well.
  3. Pour some of the sticky batter into the pan to make 10cm/4” circles and cook over a medium heat.
  4. When bubbles appear on the surface and the base has browned, turn the pancake over and cook the other side.
  5. Transfer the cooked pancakes to a plate and repeat with the remaining batter.
  6. Serve the pancakes warm with a syrup of your choice.

Click this link to find a handy Sourdough Starter Chart which when printed has space for you to enter the day and time that you feed your starter with flour and water and to help monitor progress.

This Guide to Sourdough Making contains lots of hints and tips for successful sourdough bread making.

Equipment

large frying pan and glass bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

15-20 minutes

This product does not have any reviews. Why not write one? Click the button below.

Write a review

Find a recipe

Ingredients

Change Quantities:

You may also like

Our Story

It started with a passion.

Learn More