Super Seedy Sourdough Pancakes

I’ve previously said it on my instagram, but controversially, I found out that I am a 1 pancake kind of girl. Stacks look beautiful, but realistically I will never eat more than 1.

This recipe is adapted from Cocoa and Heart’s Choccy Pancakes, the ‘base’ recipe has been my go to recipe since lockdown #1, and I’ve stuck to it.

The best part about this pancake batter is that you can portion it out nicely, and also make it in advance and leave it in the fridge until needed. If you’re portioning it out; remove the amount of batter you would like to use, and only add a pinch of baking soda and salt instead of the measurements i’ve given as those are for the entire batter.

The batter works well with many types of flour (all purpose, bread flour, spelt…) and you can also mix non-gluten and gluten flours - I would keep that mix as 1 part gluten flour:0.5 part non-gluten flour.

Night before

1 cup (125g) flour

1 cup (240g) dairy free milk

1/2 cup (125g) sourdough discard

1/3 cup (40g) hemp seeds

1 tbsp coconut sugar (or any sugar of your choice, can also be liquid sweetener)

2 tbsps chia seed

2 tsps psyllium husk or flaxseed meal

1 tbsp sesame seeds

1. Mix all the ingredients together to form a batter, cover and leave outside overnight. If you’re making this with fresh discard, place the covered batter in the fridge overnight and take it out in the morning before use. 

Day of 

If your batter has thickened up too much, mix in some milk until the batter loosens to a pancake batter thickness.  This is caused by the chia, flax/psyllium rehydrating.

1/2 tsp baking soda

1/4 tsp salt

Plenty of coconut oil and toppings

1. Melt enough coconut oil to cover the bottom of your pan- if you have a cast iron pan, use it as it will make for crispier pancakes

2. Stir the baking soda and salt into the pancake batter.

3. Add a ladle full of batter (or however much you want) into your cast iron pan on medium-high heat. - the batter should sizzle instantly.

4. Leave the pancake untouched to cook until the edges have dried, bubbles are forming and popping and only the very middle is still wet batter. - this will ensure that the pancake becomes crispy. If you notice that the pancake is getting too brown quickly, turn the heat down a little.

5. When only the very middle of the pancake is still wet, flip and let it cook until set. - You should be cooking the pancake 3/4 of the way through on the first side, than flipping it to seal.

6. Serve and eat immediately with any toppings you’d like.