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Vegan Sourdough Discard Pancakes (two ways, sweet or savory)

An easy way to use up leftover sourdough discard. No extra flour, just sourdough discard! And you can make them sweet or savory.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 4 Pancakes
Course: Breakfast, Side Dish, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Base Pancakes:
  • 150 grams 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
 

  1. Combine all ingredients in a bowl. I grab a fork and stir the batter until it's fully combined. Let stand 5 minutes.
  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.
  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:
    "Pizza Crust" Pancake:
    1. To the base recipe, add:
      a dash of garlic powder, a dash of dried oregano
      +
      Vegan Shredded cheese, for cooking
      Marinara Sauce, for dipping
    2. 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 long 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!
    Pumpkin Spice Pancake:
    1. To the sweet base pancake recipe:
      Add 1 tbsp. Canned Pumpkin Puree, 1 tsp. Pumpkin Spice, and a dash of allspice
    2. Method: Cook the pancakes as described above. Once off the stove, spread butter and sprinkle with cinnamon sugar, or dip in maple syrup!
    Protein Pancake:
    1. To the Sweet base pancake recipe:
      add a scoop of protein powder of choice, or a scoop of peanut butter powder, + a splash of soy milk to thin out the batter.
    2. Method: Cook the pancakes as described above. Add toppings of choice.

    Notes

    Can I customize the pancakes? Yes, this is a simple base recipe that you should feel free to customize! Add whatever add-ins you'd like, or additional fillings. 
    I have added a handful of oats to the recipe, and it turns out yummy. 
    I've also left the batter to rest overnight, like I made a bulk batch with my sourdough discard, then cooked off just one pancake over the course of a few days. The batter will last in the fridge.