One-Bowl Vegan Sourdough Discard Blueberry Pancakes (No Eggs, Dairy-Free)

Whip up the easiest breakfast with this one-bowl vegan sourdough discard pancake recipe! Fluffy, dairy-free, and no eggs needed. Perfect for the weekend.

Ingredients

• 290g oat milk
• 100g sourdough discard
• 240g wheat flour
• 60g sugar
• 20g vanilla
• 12g baking powder
• 2g salt
• 1C organic blueberries
• Coconut oil for greasing the pan
• Optional - Maple syrup

Instructions

• Add oat milk to a mixing bowl first, so that when you add the sourdough discard next, it doesn’t stick to the bowl
• Add the sourdough discard and the rest of the ingredients to the mixing bowl
• Mix with a spatula
• Turn on skillet heat to medium and let it get up to temperature
• Add 1 tbsp coconut oil to coat the pan
• Using the spatula, dollop 3 pancakes on the pan
• Once pancakes show bubbles, flip them with a separate flipper/clean spatula
• Continue until all pancakes are cooked (it should make enough for ~2 people for 2 mornings.

Tips

• For the second day of pancakes, you can airfry them briefly and they will come back to texture (a bit soft from the fridge, to a nice toasty, crispy brown)
• The better the blueberries (ideally organic/tart), the tastier! Since these pancakes are sweet, tart blueberries are best!