You’ll love this chocolaty recipe if you’re into vegan gluten-free pancakes made with sourdough. Besides being low-glycemic, dairy-free and egg-free, they are also light and fluffy and so easy to make.
In retrospect, do you still remember the times when vegan gluten-free pancakes were something out of this world? I definitely do! However, then came all the dairy-free options, flax egg, gluten-free flours etc. Suddenly, it became so easy to prepare vegan and gluten-free recipes.
finally, I’d love to hear what you think of my vegan gluten-free pancakes with buckwheat sourdough! Maybe you have some of your own tips and hacks to share?
- 4 heaped tbsps. (140g, 5oz) buckwheat sourdough
- 4 tbsps. (31g, 1.1oz) oat bran
- 2 tbsps. (14g, 0.5oz) ground chia seeds
- ¼ tsp. Himalayan salt
- 300g (0.6oz) of water
- 4 tbsps. (25g, 0.9oz) fat-reduced coconut flour
- 2 tbsps. (16g, 0.6oz) carob flour
- 2 tbsps. (12g, 0.4oz) cocoa powder
- 1 tsp. cinnamon
- 4 heaped tbsps. (60g, 2.1oz) processed or grated raw cauliflower (optional)
Start by making buckwheat sourdough. Follow my basic sourdough recipe. Begin making the sourdough about 24 hours before you plan to prepare the pancakes.
Once the sourdough is ready, add four heaped tablespoons to a medium
bowl with ground chia seeds, oat bran and Himalayan salt. Mix until you
have a thick paste.
Then, start adding water gradually. Finally, mix in all the
remaining dry ingredients (coconut flour, carob, cocoa and cinnamon).
Let the batter rest for 5-10 minutes to allow the chia seeds to expand.
Grated or processed cauliflower is the last to join the crowd. Don’t
worry, the batter is supposed to be quite thick. However, when you
start frying and you find it too thick, add a few tablespoons of water.
Next, add a few drops of coconut oil or avocado oil onto a good
quality non-stick pan and swipe it off with folded kitchen paper. Let
all the oil absorb into the paper and use it to swipe the pan clean
between pancakes. Heat the pan up over medium heat.
Now, if you make small pancakes, add one heaped tablespoon of batter
into each cavity of your pancake pan. Should you make bigger pancakes,
put a ladleful of batter onto the pan and even it out with a spoon/ladle
or by shaking and/or tilting the pan to get the exact shape of your pan
bottom. The frying time greatly depends on your stove. I flip it around
when it is dry on top and also check the colour of the bottom side. I
fry them for 5-6 minutes on one side and about 3 minutes on the other
side. You’ll have about 12 small pancakes – depends on how much batter
Tips on my sourdough vegan gluten-free pancakes:
- Make them even chocolatier by adding chocolate chips while frying (check my tutorial video above). I’m using dark chocolate chips sweetened with birch xylitol.
- Use 60 grams of batter for really thick and chubby pancakes (you’ll get 10 pancakes) and 50 grams for a bit thinner ones (you’ll get 12 pancakes).
- Should you want to prepare the sourdough only for pancakes, i.e. with no leftovers, use 53g (1.9oz) of dry buckwheat groats and 48g (1.7oz) of water for blending (+ water for soaking) to make the sourdough.