Here’s my easy dairy-free & egg-free pancake using sourdough starter discards or not, it will still be delicious without it.
Serves 2 (recipe can be doubled)Dry
150g Organic Stoneground Whole Rye Flour
2 tsp baking powder
1 tsp McKenzie’s egg replacer
2 tbsp raw sugar
1/4 tsp cinnamon
40g of whole rye sourdough starter discard (optional)
250ml plant milk (more if you want thinner pancakes)
1 tbsp apple cider vinegar
1 tbsp vanilla bean paste (optional)
2 tsp Nuttelex or margarine for cooking
1. Mix all the dry & wet ingredients together, making sure there are no lumpy bits. Optional: at this point, if required, add additional milk/flour to achieve desired consistency.
2. Let it rest for 5-10 minutes.
3. Use nonstick pan/skillet on medium/high heat & cook with vegan butter of your choice.
3. Top with maple syrup & blueberries.