This Sourdough Pancake recipe is one more reason to keep a sourdough starter in your refrigerator at all times. They're wild yeasted which gives them a fascinatingly complex flavor not normally found in either vegan or traditional pancakes. They require advance preparation of a sourdough starter that is used as the foundation of the batter. If you already have this batter around, these pancakes will be even easier to make than Easy Pancakes. If you keep your starter in the refrigerator, it doesn't need to be removed several hours before using as it does in bread baking. Feel free to mix 1 cup of berries or ½ cup chopped nuts into the batter before pouring. Top them with maple syrup and/or a dollop of almond butter.

1 ½ cups sourdough starter
1 ¼ cups non-dairy milk
1 cup all-purpose flour
¼ cup wheat germ, wheat bran or oat bran
1/3 cup canola oil
2 Tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
 
1)
In a medium bowl, whisk together the sourdough starter, non-dairy milk, all-purpose flour, wheat germ, wheat bran or oat bran, canola oil, sugar, vanilla extract, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

2)
Grease a griddle or a large iron skillet with canola oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. 
Makes about 10 pancakes.