We love to create healthy ways to eat the things we love. One way we have done this is by not putting sugar in our pancake batter or in the toppings that we consume rather use a whole food that is still sweet and still gives a good flavor dynamic you are looking for. The sourdough pancake batter is a good alternative to traditional pancakes as they have more benefits to your health. When you ferment this dough for several hours or even overnight there are many benefits. It has beneficial acids and probiotics for your gut and easy to digest to name a few. As my husband and I changed our eating habits years ago, our goal was not to rid us from everything we enjoy rather to make the things we enjoy healthier for us.
Traditionally most people eat pancakes with maple syrup. We love pancakes with maple syrup, but we also know that sometimes it’s good to see what else can be used that will give you that sweet taste and still healthy. Dates are so sweet and a great way to get a delicious sauce for many dessert recipes. This is only one way you can use this sauce, but this sauce is versatile in many dessert recipes like cupcakes, muffins, and even cookies. I hope that this recipe below would be a helpful alternative for you and your family as you strive to make the things you enjoy healthy.
Pancake batter:
300 g sourdough starter
2 cups almond milk
1/4 cup vegan butter or coconut oil
1 egg
2 cups all-purpose flour
1 tsp salt
1/2 tbsp baking soda
Date Caramel Sauce:
400 g Medjool dates
1/2 cup Coconut cream
1/2 tbsp cinnamon
1/4 tsp salt
1 cup hot water
Instructions:
Sourdough Pancake Batter:
- In a medium size bowl, whisk together 300g sourdough starter, 2 cups of almond milk (or any milk you prefer), 1/4 cup of vegan butter or coconut oil melted and 1 egg.
- In a separate bowl mix 2 cups of all-purpose flour and 1 tsp of salt.
- Mix the wet ingredients in with the dry ingredients.
- Place the bowl aside for at least one hour or in the refrigerator overnight. The longer the better as this will allow a longer fermentation.
- Whisk in the 1/2 tbsp of baking soda. Watch how the bubbles start to form within the batter.
- Prepare batter in a cast iron skillet or a nonstick pan. I section out each pancake by using a 1/4 cup measuring cup but feel free to use the tool that helps you get the desired size pancake you would like.
Date Caramel Sauce:
- In a food processor or a blender mix together 400 g Medjool dates (or about 1 lb.),1/2 cup Coconut cream, 1/2 tbsp cinnamon, 1/4 tsp salt and 1 cup hot water.
- Mix until the consistency is smooth. The food processor has worked well for me when I have prepared it.
Enjoy this recipe with any additional toppings like berries, sauteed apples, nuts and more!
