Dairy-Free Sourdough Pancakes with Blueberry Maple Sauce Recipe
These Dairy-Free Sourdough Pancakes with Blueberry Maple Sauce are a delicious, wholesome breakfast option featuring a tangy sourdough base combined with creamy cashew blend and nutrient-rich flax and chia seeds. Topped with a naturally sweet blueberry maple sauce, these pancakes are fluffy, flavorful, and perfect for a cozy morning meal.
- Prep Time: 6 minutes (excluding cashew soaking time)
- Cook Time: 10-12 minutes
- Total Time: 16-18 minutes (plus soaking time for cashews)
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Pancake Batter
- 1/2 cup sourdough starter discard (active can be used)
- 1 lemon (zest and juice)
- 1 1/4 cup plant milk
- 1/2 cup raw cashews
- 1 tablespoon flax seeds
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Oil for the pan
Blueberry Maple Sauce
- 1 pint blueberries
- 1/2 cup maple syrup
Instructions
- Prepare the cashews: Soak the raw cashews covered in water either overnight or in hot water for about 10 minutes to soften them. This step makes them easier to blend into a creamy texture.
- Make the blueberry maple sauce: In a saucepan over medium-low heat, combine one pint of blueberries with 1/2 cup maple syrup. Stir occasionally while cooking until the sauce thickens slightly. Set aside to keep warm.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this dry mixture aside.
- Blend wet ingredients: Using a high-power blender, blend the soaked cashews, flax seeds, chia seeds, 1/4 cup maple syrup, vanilla extract, and plant milk until smooth and creamy.
- Prepare the lemon: Over a large mixing bowl, zest one lemon using a microplane or small-holed grater. Cut the lemon in half and squeeze the juice into the bowl with the zest.
- Combine all ingredients: Add the sourdough starter discard and the blended cashew mixture to the lemon zest and juice. Whisk well to combine. Then gently add the dry flour mixture and whisk just until no visible flour remains; the batter should remain slightly lumpy—avoid over-mixing.
- Cook the pancakes: Heat a skillet over medium heat for 10-12 minutes. Add 1 to 2 tablespoons of oil to the pan. Using a 1/4 cup measuring cup, pour the batter onto the skillet. Cook until tiny bubbles form on the surface and edges begin to brown, then flip and cook the other side until golden brown and firm. Pancakes are ready when they gently spring back when pressed at the center.
- Serve: Plate the pancakes and generously spoon the warm blueberry maple sauce over the top. Enjoy immediately.
Notes
- For a longer fermentation and more pronounced sourdough flavor, omit the baking powder when mixing dry ingredients.
- Soaking cashews overnight yields the creamiest blend, but soaking in hot water for 10 minutes works well for a quicker prep.
- Use a non-stick skillet or well-seasoned pan to prevent sticking.
- Keep the sauce warm on low heat or reheat gently before serving.
Keywords: Dairy-free pancakes, sourdough pancakes, blueberry sauce, vegan breakfast, plant-based pancakes, gluten-free alternative (can be adjusted), healthy pancakes