Vegan Oatmeal Sourdough Pancakes

With only a few simple ingredients, this Vegan Sourdough & Oatmeal Pancake recipe will take you to the next level of eating your favorite meal!

Despite how much we enjoy eating pancakes, I know that I don’t want to eat the readymix type. 

Ever since I learned how good fermented foods were for us, I decided to ferment almost everything we eat–including whole wheat flour.

Although I don’t make sourdough bread as often, I use it to make these Vegan Sourdough & Oatmeal Pancakes. I can get the same taste of sourdough with much less work.

It’s really hard to believe that sour taste mixed with a little bit of salt, sugar and without any kind of vegan eggs can give these Vegan Sourdough & Oatmeal Pancakes extraordinary flavors. You can’t get these kinds of flavors from any ready-to-cook pancake mix.

Eating pancakes on late Sunday morning has been our family ritual for many years. 

I make these Vegan Sourdough & Oatmeal Pancakes with other kinds of vegetable dishes and a big plate of fruits. We enjoy them with homemade vegan butter and good maple syrup.

The combinations of whole flour, with nutty, sweet & tangy flavors are incomparable.

Ready to try eating your favorite pancakes the way I do? Let me show you how!

Ingredients for Vegan Sourdough & Oatmeal Pancakes

Note: this recipe makes 9 pancakes.

1. ½ cup (120 ml) of each: fermented flour (sourdough starter), rolled oats, plant milk, and chopped walnuts
2. 2 tsp (10 ml) non-refined sugar (I use coconut sugar) 
3. ½ TBSP (7.5 ml) good cooking oil (I use olive oil)
4. ½ tsp (2.5 ml) salt
5. Some oil for cooking (I use coconut oil)
6. Hot water for soaking the rolled oats

Instructions:

1. Soak the rolled oats in hot water. In the meantime, you can prepare walnuts or other kinds of foods such as vegetables and fruits.
2. When the oats are soft, add the sourdough, milk, salt, sugar, oil and mix well.
3. Add walnuts and slice the banana in and mix again. At this point, if the batter is too thick, you can add a little bit more milk and make sure it’s not too runny either. 
4. Heat a frying pan on medium, and use a little bit of oil for each pancake. Note: this kind of pancake batter works great on a cast iron pan!
5. When the pan is hot, add one scoop of batter and let it cook until you see bubbles and the edges are a little brown. Carefully flip it and cook the other side.
6. Repeat until done.
7. Serve warm with vegan butter, vegetables and fruits. Enjoy!
   

   mixing oatmeal, wholewheat sourdough and plant milk together

   

   add salt, sugar and oil

   

   the batter should not be too thick or too runny

   

   it’s ready to flip

   

   serve warm and enjoy!