Orange Cream Sourdough Pancakes I love because it makes a great breakfast treat. This will make about 6 pancakes. These Orange Cream Sourdough Pancakes are gluten-free.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- Activation
- 50g sourdough starter
- 25g millet
- 25g buckwheat
- 50ml filtered water
- First autolyse
- 25g millet
- 25g buckwheat
- 100g raw unrefined cane sugar
- 100ml filtered water
- Second autolyse
- 25g millet
- 25g buckwheat
- 1 orange, juice
- 1tsp orange blossom water
- 1tsp vanilla extract
- Few drops of almond essence
- Pinch of salt
- Cream
- 1 tin of coconut milk
- 200g vegan yogurt
- 1tsp arrow root
- 1tsp xantham gum
- Oil for frying
Instructions
- Grind the millet and buckwheat and set aside. Similarly, grind the sugar.
- Place a tin of coconut milk in the fridge overnight.
- The day before in the morning, to start the activation process, mix the sourdough starter, 25g millet and 25g buckwheat and 50ml water together in a large bowl. Cover with a cloth and leave until evening. Leave at room temperature.
- Later in the evening, mix in the 25g millet and 25g buckwheat, 100ml filtered water and sugar. Leave overnight.
- The following day, add 25g millet and 25g buckwheat, orange juice, orange blossom water, vanilla extract, almond essence and pinch of salt. Cover for a couple of hours. The batter should now be frothy and full of pockets of air.
- Remove the tin of coconut milk. Open the lid and remove the cream on top and place in a mixer and whizz. Add in the arrow root and xantham gum. Continuing whizzing. Switch off the mixer and using a spatula add in the yogurt.
- Get a frying pan and add a teaspoon of olive oil. Put on a medium heat. Add a ladle of batter. The first pancake tends to be a bit soggy so do not be disheartened. As the pan warms up keep adding a tablespoon of olive oil to cook the batter in. The pancake is ready to flip when it no longer sticks to the bottom of the pan. The pancake should turn a rich golden colour.
- Serve with the cream.