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!
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Check out my complete Grain Free Sourdough Baking Guide(AIP) for purchase.
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AIP Sourdough Pancakes (paleo, vegan)
- Total Time: 15 minutes
- Yield: 3–4 servings 1x
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.
- Cook Time: 15 minutes
Keywords: pancakes, sourdough, AIP pancakes, gluten free, grain-free pancakes
I made these on day five of feeding my sourdough starter and was so happy to have a productive home for my discard! We are enormous fans of your banana pancake recipe in our apartment (https://healmedelicious.com/aip-banana-pancakes/) and I didn’t think I could convince my partner to break away from that recipe for another pancake option but they loved these and so did I! I am so excited about my sourdough journey (thanks to you, Nicole) that I think these pancakes have become my favorite! Thank you!
I made these sans applesauce & tossed in an egg & some cinnamon for fun. They came out perfect. And soooooo delicious! I needed to spread the batter out to make sure they would cook more evenly. ❤
Another great recipe! I made these for “breakfast for dinner” after I fed my started that morning. I ended up substituting mashed ripe banana for the applesauce – since I didn’t have any. These did turn out slightly gummy, but that could be due to a new starter or using the banana? Either way, I will keep making these, they were totally worth it! Great with some ghee and maple syrup. Next time I think I will add blueberries while frying the pancakes 🙂
Thanks for the awesome recipe Nicole!
Thanks for the tip (banana). The gumminess is due to the tapioca starch/cassava flour combo – both of which yield a gummy texture unless cooked to a crisp especially combined with dense liquid such as coconut milk which makes the moisture tough to cook off. I tried this recipe with 1/4 cup started discard, 1/2 cup green banana flour and 1/4 cup breadfruit flour. I omitted coconut milk (don’t tolerate it) and replaced with 3 tbsp avocado oil and 1 cup of water (total). Also, added 1 tsp maple sugar and omitted the apple cider vinegar as the sourdough and maple sugar are enough to activate the baking soda. Also subbed the applesauce for mashed banana like you suggested. They turned out amazing! Soft and pliable with a spongy airy texture. Not gummy at all. I have one of those Dash 8” griddles that cooks on both, top and bottom which kind of steams the pancakes at the same time – I think that also helped achieve the fluffy texture.
The flavour of these pancakes are divine. They looked fluffy while cooking but were gummy on the inside. I finished them off in the oven to help with the gumminess. Maybe my starter isn’t ready? Or maybe my brand of flours aren’t the best? I have to say any AIP pancake recipe I’ve tried ends up gummy. I don’t know what I’m doing wrong!
Oh no! I know what you mean about aip pancakes being gummy but these should definitely be the exception! A few questions/thoughts: How soon are you using the discard? Has the starter begun to ferment when you’re using it or is it still essentially flour and water? And are you leaving the batter overnight and is it super light and fluffy before you’re using it?
I used the discard straight away (from day 11 Starter). The batter did seem fluffy. I had a look at your starter photos and my starter doesn’t look as fluffy (it does bubble up in feeding though) I think it’s not warm enough here at the moment (winter in Australia). I have put it in the fridge and will feed it until the weather warms up then try again!
The flavor on these was wonderful!! I ended up subbing a flax egg for the applesauce and that worked out quite well.