Using some sourdough starter, it’s easy to create this savoury meal! A delicious mix of smoky corn and green onions make these pancakes a tasty treat any time of day. Drizzle with a little vegan hollandaise for a bright flavour addition.
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| Prep Time | 20 minutes |
| Cook Time | 5 minutes per pan |
| Passive Time | 30 minutes for batter to rest |
| Servings |
large pancakes
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Ingredients
- 1 flax egg Combine 1 Tablespoon of ground flaxseed with 3 Tablespoons of warm water and let sit for a few minutes.
- 1/2 cup sourdough starter Use the starter that you normally discard during feeding.
- 1 1/4 cup all purpose flour
- 1 cup oat milk or other plant milk
- 1 Tablespoon oil
- 1 Tablespoon nutritional yeast
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper more to taste
- 1 cup smoky corn or use thawed frozen corn or canned corn drained and add a little smoky paprika.
- 1/2 cup finely chopped green onion
- 1/2 cup smoky tempeh cooked and crumbled. Optional but delicious!
Ingredients
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Rate this recipe!
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Instructions
- Make the hollandaise sauce ahead of time. It will keep well for a few days in the fridge.
- Combine the starter, the flour, and the plant milk and let rest for 30 minutes.
- Make the flax "egg" and set aside.
- After the batter has rested for 30 minutes, add the oil, baking soda, baking powder, nutritional yeast, salt, pepper, and flax egg. Stir until combined. Fold in the corn and green onions.
- Heat a pan with a little oil. You can choose to make smaller, thinner pancakes, if you prefer, by cooking as you would a regular pancake recipe. These ones are cooked in a ring to make a thicker, heartier bite.
- Make sure your pan and rings, if you are using them, are sprayed with a little oil, and that the pan is at a medium heat.
- Spoon on the batter in the quantity you desire. I used 1/4 cup in each ring. Let the pancakes cook until they are looking dry around the edges and are partially set. If you are using the crumbled smoky tempeh, now is the time to sprinkle it on the uncooked side before flipping. Check to see that the first side is a golden brown and then carefully flip over the pancakes and allow them to cook until the second side is brown. (The ring version will take a little longer to cook through.)
- You can serve immediately, or make ahead and reheat in a toaster.
- Serve with some vegan hollandaise sauce drizzled over them for a bright burst of flavour that goes so well with these pancakes! Enjoy!
Recipe Notes
I would serve these with some greens or some grilled asparagus on the side. They were really wonderful reheated in a toaster the next day!
