Vegetable Sourdough Pancakes 

These Vegetable Sourdough Pancakes are amazing. They are so simple to make, full of vegetables. They are fermented, easier to digest and very tasty! 

Once I was silly to think that the only way to eat sourdough was to turn it into sourdough bread. As the process of making sourdough bread is quite complicated, so I was turned away from making it for so long.

I changed my way of thinking and came up with the idea of eating sourdough when I decided to learn to make sourdough starter a while back. After I learned and was comfortable doing it, I didn’t like the part where I had to discard the flour and stopped following the directions.

Instead, I ferment whole wheat (sourdough starter) and keep it in the fridge. I use it mostly to make Vegetable Sourdough Pancakes and oatmeal sourdough pancakes for my family’s Sunday brunch and it’s been great.

They are not puffy like pancakes that are made from white flour, but they are very tasty with tangy flavor from the fermentation. They are very filling that keep me full & satisfied longer. Most of all, there’s no bloating feel afterward at all.

Ready to try making these Vegetable Sourdough Pancakes? Let me show you how.

Ingredient for making Vegetable Sourdough Pancakes:

Note: this recipe makes about 4 pancakes. Feel free to adjust the amount according to your need.

The Batter:

1. ½ cup (120 ml) of whole wheat sourdough starter
2. ⅓ cup (120 ml) of drinking water
3. ½ tsp (2.5 ml) of salt
4. ½  TBSP (7.5 ml) of cooking oil (I use olive oil)
5. ⅓ cup (80 ml) each of vegetable: carrots, sweet potatoes, zucchini, cauliflower, mushrooms
6. 2 stems (only the white part) of green onions
7. About 2 tsp. (10 ml) of cooking oil for cooking the pancakes ( I use coconut oil)

The Sauce:

1. 1 TBSP (15 ml) of apple cider vinegar
2. 1 TBSP (15 ml) of soy sauce
3. 2 tsp (10 ml) of sweet chili sauce
4. 2 stems (on the green part) of green onion

Instructions:

1. In a mixing bowl, mix together the sourdough starter and water well.
2. Cut the carrots, zucchini, sweet potatoes into matchsticks, and slice the cauliflower, mushrooms and add them to the bowl.
3. Mix well, then add salt, cooking oil, mix well and set aside to marinate while preparing the sauce. Note: no worries if the batter looks like it needs more water. After a few minutes of marinating, the vegetables release some water into it and the batter becomes thinner—perfect for cooking.
4. In a small dipping sauce dish, mix together the vinegar, soy sauce and chili sauce then add finely chopped green onion. Mix and set aside. Note: you can add a pinch of sugar at this point if you prefer. I don’t usually do it as it’s already very tasty this way.)
5. Heat a frying pan on medium heat, add a little bit of cooking oil (about ½ tsp or less). When the pan and oil are heated, put about 2 scoops (about 2 TBSP) on the pan. When you see bubbles and the golden edges, gently flip and tap to help the pancake get cooked more evenly and faster. You may need to flip it back and forth a few times to make sure all cooks nicely. Eating them while they are still warm is best.
6. Enjoy.