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.