Ingredients

  • 113g Sourdough starter discarded from feeding
  • 149g Unbleached All-Purpose Flour
  • 227g Cashew Milk
  • 14g Vegetable Oil
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Cinnamon1
  • 1 Egg
  • 1 Granny Smith Apple1
  • Coconut oil or cooking

Method

  1. Combine starter, flour, and cashew milk. Let rest in a warm place for at least 30 minutes.
  2. Heat griddle or pan to medium (350°F/175°C) heat.
  3. Grate the granny smith apple.
  4. Add the vegetable oil, baking soda, salt, and egg and mix.
  5. Add grated granny smith apple.
  6. Use coconut oil to keep pancake from sticking. Scoop batter onto cooking surface approximately 1/4 cup at a time.2
  7. Flip each pancake over when its surface bubbles and the edges are slightly dry. Continue cooking until the bottom is golden.

Notes and References

  1. To taste. More if you like more. Less if you like less. ↩ ↩2

  2. Quantity is flexible You can make medium-large pancakes, but keep them fairly thin in order to get the center cooked. ↩