Lenten Sourdough Pancakes

Just because it’s lent and we are fasting from dairy and eggs, doesn’t mean you can’t enjoy super delicious pancakes. This recipe uses an egg substitute, which you can make using flaxseed meal and hot water. These pancakes are so good that we are not quite sure we will go back to using the eggs in the future when making pancakes. Sourdough, of course, adds that distinct flavor profile that can’t be found with simple pancake batter. Enjoy, and let us know if you tried to make it.

Lenten Sourdough Pancakes

Print Recipe

Servings	Prep Time
7 pancakes (6" in diameter)	12 hours

Cook Time	Passive Time
30 minutes	12 hours

Servings Prep Time 7 pancakes (6" in diameter) 12 hours

Cook Time Passive Time 30 minutes 12 hours

Lenten Sourdough Pancakes Print Recipe Servings Prep Time 7 pancakes (6" in diameter) 12 hours Cook Time Passive Time 30 minutes 12 hours Servings Prep Time 7 pancakes (6" in diameter) 12 hours Cook Time Passive Time 30 minutes 12 hours

Ingredients

Egg Substitute

• 3 tbsp Flaxseed Meal
• 9 tbsp Hot (boiling) water

Pancake Batter

• 1 cup Sourdough Starter
• 1 cup all purpose flour
• 1 cup water
• 1 1/2 teaspoon Baking Soda

Servings: pancakes (6" in diameter)

Instructions

Egg Substitute

1. Combine the flaxseed meal and hot water in a suitable bowl and leave it in the refrigerator overnight.

Pancake Batter

1. In a suitable bowl combine the flour, water, and sourdough starter. Cover it with a lid or plastic wrap and leave at room temperature overnight.
2. Following morning add the egg substitute and the baking soda into the pancake batter and mix well.
3. Fry the pancakes in a non-stick pan on the medium heat about 2 and a half minutes on each side. Optionally you can use margarine to lightly grease your pan when frying your pancakes.
4. Serve hot with maple syrup or honey.
5. Share this recipe with your friends.