Sourdough Oat Pancakes (Vegan & Healthy)

Start your day with a healthy dose of whole grain and fermented sourdough! These sourdough oat pancakes are easy to make, wholesome, nourishing and packed with amazing sweet and tangy flavor. Such an amazing way to use up your extra sourdough discard and this recipe is made eggless and vegan!

One of my favorite ways to use extra sourdough discard is by adding it to pancake batters. I often make banana sourdough pancakes, which our kids adore! And this nourishing sourdough oat pancake recipe is another perfect healthy breakfast for your family.

It uses rolled oats, making the pancakes super filling and hearty, and the sourdough starter adds just the right amount of tangy flavor to balance the sweetness. Plus, sourdough starter help pancakes be soft, tender and puffy and adds valuable nutrients to your breakfast (low gluten content, rich in antioxidants and good for your digestion!). These pancakes also are made without any flour (other than the flour from the starter).

And what's amazing about this recipe is that everything is combined in a blender! The oats, starter, sweetener, oat milk, vanilla and baking powder are blended together until the oats are crushed, so easy and quick. You can make a batch on a busy morning no problem!

This recipe is made without eggs and is completely vegan. Plus, simply use a gluten-free sourdough starter to make them GF!

Let me know how they turned out! ❤️

Jump to:

• ❤️Why you will love this recipe
• 🗒 Ingredient list (+ substitutions)
• 📝 Variations
• 🍽How to make them
• 💡Helpful tips
• 🍴Serving suggestions
• FAQs
• More vegan sourdough discard recipes

❤️Why you will love this recipe

• Amazing way to use sourdough discard and to avoid any waste
• Easy 1-bowl recipe
• Delicious sweet and tangy flavor
• Packed with healthy rolled oats that add tons of fiber, vitamins and some plant protein
• Perfect make-ahead nourishing breakfast
• Egg-free pancake recipe that's also fully vegan and dairy-free

🗒 Ingredient list (+ substitutions)

• Sourdough starter: unfed sourdough discard or active sourdough starter both work! The older the discard, the more sour the pancakes will be, just something to keep in mind!
• Oats: I used rolled oats (thick old-fashioned style), but you can also use quick oats. The oats are going to be ground in the blender, so you should not notice the oats in the pancakes.
• Oat milk: I love oat milk for baking recipes for its super creamy consistency and naturally mild sweet flavor. You can also use soy milk or almond milk.
• Vanilla: adds great flavor and helps bring out the sweetness of the pancakes. If you don't have it, then you can flavor the batter with cinnamon, almond extract or pumpkin spice mix.

⭐️ Full ingredient list with quantities down below in the recipe card!

📝 Variations

• Fruit: add a handful of blueberries, raspberries, sliced/chopped bananas or diced strawberries into the batter.
• Chocolate: sprinkle a few chocolate chips over the pancakes after pouring the batter into the pan for a nice treat!
• Savory pancakes: omit the maple syrup and add a handful of chopped green onions, fresh herbs (parsley, basil or cilantro), a crushed clove of garlic and include more salt in the batter. You can also add a pinch of chili powder or curry powder depending on how you want to serve them.

🍽How to make them

Blend

Add all the ingredients to a blender (sourdough starter, rolled oats, oat milk, maple syrup, baking powder and salt). Blend until smooth.

Rest

Let the batter rest for about 10-15 minutes in the blender before cooking. This allows the blended oats to soak the wet ingredients, making the batter thicker and with a smoother texture.

While the batter rests, then this is a good time to warm up your pan so it is nicely hot when you pour the batter.

Cook

Add some oil to your warmed-up pan, then using about ¼ cup at a time, scoop the batter into the pan and use the back of a spoon or a spatula to help shape it into a disc. Cook for about 4 minutes on each side, then serve with maple syrup and fresh fruit. Enjoy!

💡Helpful tips

• The batter will be thicker than regular pancake batter, this is normal and because of the oats! So instead of pouring the batter into the pan, you will need to scoop out the batter from the measuring cup and since it won't spread easily in the pan, you will also have to help shape it into a disc.
• Use a heat-resistant oil for the best result. I love cooking pancakes with refined coconut oil!
• Make sure to test the heat of your pan before starting to cook the pancakes or you risk ruining the first batch. To do that, warm up the pan on medium-high heat, then let it warm up nicely (this should take several minutes). Just before adding your oil and scooping the batter into the pan, let a few drops of water fall in the pan, it should be sizzling when the pan is ready!
• Space the pancakes out on the pan when cooking! This can help with flipping the pancakes without a mess. A large non-stick pan or griddle pan is perfect for this!
• The pancakes are ready to flip once you see a few bubbles forming in the center and then the surface is golden brown (gently flip the corner to check underneath before flipping).

🍴Serving suggestions

Serve with fresh fruits, maple syrup, a dab of vegan butter and chopped nuts, such as walnuts and slivered almonds.

For a nice treat, top the pancakes with melted chocolate and some vegan whipped cream. And in the fall, we love to garnish our pancakes with pan-fried bananas or sautéed cinnamon apples, so delicious!

FAQs

More vegan sourdough discard recipes

• Sourdough granola bars
• Sourdough chocolate chip oatmeal cookies
• Sourdough strawberry muffins
• Sourdough chocolate chip muffins
• Sourdough discard blueberry scones
• Sourdough discard apple bread

I hope you enjoyed these sourdough oat pancakes! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!

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