When I posted about my experiments with Tartine’s sourdough bread, I recieved a lot of questions about discarding the starter, since that technique calls for so much of the starter to be tossed every day. I found a way to utilize it in these simple, fluffy pancakes – it’s absolutely perfect for them. I make them vegan, but you can certainly add eggs to your batter if you prefer it that way. These pancakes are best when cooked on a cast iron pan – I own a tiny 5-inch one and it works wonderfully here. The coconut creme is easy and delicious as well, but I invite you to experiment with your own favorite pancake toppings.
Sprouted Spelt Pancakes
for the pancakes
1 cup sourdough starter
1 1/2 cup warm purified water
2 1/2 cups spelt flour (I used sprouted spelt)
2/3 cup almond milk
2 tablespoons coconut sugar
1 teaspoon sea salt
1 teaspoon baking soda
2 tablespoons grape seed oil (or other vegetable oil), plus more for frying the pancakes
for the coconut creme
1/2 cup full fat canned coconut milk
1/2 tablespoon honey
1 teaspoon vanilla extract
to make the pancakes and coconut creme
1. In a large bowl, mix together the starter, water and flour. Cover and leave overnight.
2. Next morning whisk in the rest of the ingredients. Heat up about 1/2 tablespoon of oil in your pan at the medium heat.
3. Place the coconut milk in the freezer to thicken.
3. Add about 1/4 cup of batter per pancake to an oiled pan. Cook for about a minute, until the batter begins bubbling throughout and the underside becomes golden.
4. Flip and fry the other side for 30 seconds to a minute, until golden. Repeat with the rest of the batter.
5. When all the batter is used up, take the coconut milk out of the freezer. Mix in the honey and vanilla until smooth. If the milk began to freeze, give it a quick whirl in a blender, along with the honey and vanilla.
6. Serve the pancakes with coconut creme and fresh berries or any other toppings / sides you like.
Dining and Cooking