Ingredients:

For the Base Pancakes- 

150g Sourdough Starter

1 tsp. Baking Powder

Pinch of Salt

1 tbsp. Soy milk, or any other preferred plant milk

1 tsp. Sugar, honey, maple syrup, or preferred sweetener. Sugar or honey is the best for savory pancakes, but a sweet pancake can be adapted more. 

Vegan butter, for cooking the pancakes in a pan

For the Sweet Pancakes:

Base recipe above +

1 tsp. Vanilla Extract

1 tbsp. Brown Sugar

Method: 

(see pictures below the steps)

Step 1: Combine all ingredients in a bowl. I grab a fork and stir the batter until it's fully combined. Let stand 5 minutes. 

Step 2: While the batter rests, add vegan butter to a saucepan and heat over medium heat. After 5 minutes, pour out the batter until it reaches the desired pancake size. 

Step 3: Just like a regular pancake, wait for the batter to bubble and the bottom to brown. Once the bottom of the pancake has reached the level of brown you like, flip! If the pancake is browning too quickly, lower the heat. Usually, about halfway through cooking the first pancake, I lower the heat to medium-low. Once both sides are brown to your liking, use a spatula to take the pancake off the pan, and enjoy. 

Variations: 

Above is simply a base recipe, but I will share some of my favorite variations below. As with any pancake recipe, you can add any fillings you want (chocolate chips, blueberries, bananas, etc). 

"Pizza Crust" Pancake: 

To the base recipe, add:

a dash of garlic powder 

a dash of dried oregano

Vegan Shredded cheese, for cooking

Marinara Sauce, for dipping

Method:

Cook the pancake the same way as listed above, but before you flip your pancake, sprinkle on shredded cheese to cover the top of the uncooked pancake, then flip. Don't cook the pancake for too much longer on the cheese side, as you don't want the cheese to burn. Flip the pancake back around, so the cheese side is up, and serve!

Cinnamon Swirl Pancake:

To the sweet base pancake recipe:

Add a dash of cinnamon

For the swirl:

4 tbsp. Vegan Butter, room temperature

1 tsp. Cinnamon

6 tbsp. Sugar

Method:

Mix the cinnamon swirl mixture in a bowl. Once mixed, place in a ziploc bag and cut off the tip. Alternatively, you can use a piping bag. Pour the pancake into the pan as described above. Then, pipe the swirl onto the top, or uncooked, side of the pancake. Once the bottom is cooked, flip and allow to cook until just cooked. You don't want to burn the butter mixture. 

Pumpkin Spice Pancake:

To the sweet base pancake recipe:

Add 1 tbsp. Canned Pumpkin Puree

1 tsp. Pumpkin Spice

A dash of allspice

Method:

Cook the pancakes as described above. Once off the stove, spread butter and sprinkle with cinnamon sugar, or dip in maple syrup!