These delightful pancakes are made with discarded sourdough starter that preferments the batter overnight resulting in soft and flavorful pancakes that are AIP, paleo and vegan!
If you don’t eat eggs, you know it can be a challenge to create super fluffy pancakes. Trust me when I say these AIP Sourdough Pancakes are the fluffiest you will ever have! They take time to come together because they’re made with discarded sourdough starter that preferments the batter overnight, but they’re worth the wait.
I developed this delicious recipe in the course of making my AIP sourdough starter. I hated discarding so much of my starter each day, so I began experimenting with recipes that could benefit from its unique flavour. AIP Sourdough Pancakes were a great idea! The starter lends a tangy note that’s similar to the wonderfulness of buttermilk.
Tips on Making your AIP Sourdough Pancakes
These can be made at any time, but if you’re reading this and know you want a gourmet breakfast tomorrow, that’s perfect. I love knowing that breakfast is making itself happen overnight!
To begin, mix together the ingredients in Step 1 and set aside. Leave your covered bowl on the kitchen counter to sit overnight (or at least 5 hrs). After this time, mix in your remaining ingredients. The batter will be fluffy* and airy. * Readers have shared that they’ve tested this recipe without full fat coconut milk and the pancakes were gummy. It’s important that you use full fat coconut milk here with no additives.
I like to cook these on low heat using extra virgin olive oil, reminiscent of Italian crespelles. The olive oil adds a delightfully rich, fruity component that complements the sourdough flavour and maple syrup on top. Drool!
LOOKING FOR MORE INFORMATION ON AIP SOURDOUGH BAKING?
Check out my complete Grain Free Sourdough Baking Guide(AIP) for purchase.
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These delightful pancakes are made with discarded sourdough starter that preferments the batter overnight resulting in some of the fluffiest AIP pancakes you will ever have!
- 1/4 cup sourdough starter discard
- 1/4 cup green banana flour
- 1/2 cup tigernut flour
- 1/2 cup tapioca starch
- 1/4 cup cassava flour
- 1 cup full fat coconut milk (lite milk won’t work here)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup unsweetened applesauce
- 2 TBSP apple cider vinegar
- 1 tsp vanilla extract
- extra virgin olive oil for frying
- In a large non-metallic bowl, mix together sourdough starter discard, green banana flour, tigernut flour, tapioca starch, cassava flour, and full fat coconut milk* until combined – do not over mix.
- Cover with towel or plastic wrap and leave on counter overnight (or at least 6 hrs).
- After 6-12 hours, gently add in baking soda, sea salt, applesauce, apple cider vinegar and vanilla to the sourdough mixture. Mixture should be fluffy and airy.
- Heat your skillet over low-medium heat. Brush with olive oil, spoon medium-sized spoonfuls of the batter into pan to form small pancakes no larger than 2-3-inches in diameter. Cook until golden brown. Flip the pancakes and continue cooking until golden on the other side. Brush skillet with oil between each pancake.
- Serve warm with maple syrup (optional)
* Readers have shared that they’ve tested this recipe without full fat coconut milk and the pancakes were gummy. It’s important that you use full fat coconut milk here with no additives.
Keywords: pancakes, sourdough, AIP pancakes, gluten free, grain-free pancakes