Vegan Sourdough Pancakes with Blackberry Compote Recipe

Vegan Sourdough Pancakes with Blackberry Compote Recipe

This sourdough pancake recipe is a great recipe for the self-sufficient and waste averse, you can forage the berries and use the starter from when you feed your sourdough in the morning, instead of throwing half of it away make it into pancakes! How great is that?

To make these pancakes you will need a large frying pan, a smaller frying pan, a whisk, a bowl and a serving jug/jar.

This recipe requires an egg replacement of 2 flax eggs. To make this, you simply whisk 1 flax egg, 1 tbsp of ground flax and 2 tbsp of water together to make it into a paste.

Total Time: 15 minutes

Prep Time: 5 minutes

Cook Time: 10 minutes

Cuisine: Breakfast

Servings: 1

Rating:  

Total Time: 15 minutes

Servings: 1

Ingredients

Method

Ingredients

(Servings: 1)

  • For the pancakes:
  • 2 2 flax eggs
  • 0.5 0.5 cup sourdough starter
  • 0.66 0.66 cup almond milk
  • 2 2 Tbsp maple syrup
  • 2 2 Tbsp rapeseed oil
  • 1 1 pinch salt
  • 1 1 cup organic plain white flour
  • 1 1 Tbsp vanilla bean paste / vanilla extract
  • For the compote:
  • 2.5 2.5 cups blackberries
  • 0.5 0.5 cup unrefined golden caster sugar
  • 1 1 splash water
  • 1 1 tsp arrowroot powder mixed with water to form a paste

Method

  1. Simply whisk together all the pancake ingredients together, adding little splash of extra almond milk if it is too thick. Let the batter sit for a few minutes whilst you preheat your frying pan to a medium/high heat.
  2. Spray some cooking spray into the frying pan and grab an ice cream scoop, scoop up some batter and place in the pan, using an ice cream scoop helps you get even sized pancakes.
  3. Cook until the pancake starts looking cooked around the outside, then flip and cook on the other side until browned.  Repeat with the rest of the pancake mix.
  4. You can make the compote whilst the pancakes are cooking, just combine the blackberries, sugar and a splash of water in a pan and cook until the blackberries have begun to burst and let their juices out.
  5. Bring to a bubble and add the arrowroot that has been mixed with water to form a paste, continue to cook and stir until thickened. Pour into a jar/ serving jug and serve over the pancakes.

Have you caught the vegan baking bug? Read our list of vegan essentials and get baking!

Written by

Alexander Willow-Harvey

Alexander lives by the sea in England, and is the son of both a baker and a chef. Growing up, many of his happy memories were food related, but he never really explored cooking by himself until he became vegan. He wants to show people how to eat tasty, healthy and nutritious food, and how to make vegetables incredibly tasty!

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