breakfast

Sourdough pancakes

Sourdough pancakes are a great way to use sourdough starter you need to discard. For those who don’t dabble in sourdough, you can simply omit from the recipe and add ⅛ cup more milk or liquid to thin the pancakes.

Ingredients:

1 cup flour

1 teaspoon baking powder

 ½ teaspoon salt

1 teaspoon sugar

¼ cup sourdough starter

1 cup plant-based milk

1 cup blueberries, optional

1 tablespoon vegetable oil

Method: 

Mix all dry ingredients together. Add sourdough starter and milk. Mix until lump-free. Fold in blueberries, if using. 

Heat pan on medium. Add oil. 

Add ¼ cup batter at a time. When the pancake forms bubbles in the center, flip. Cook for 1 more minute until brown on both sides.

Serve with maple syrup.

Pro-tip: Keep pancakes in an oven or toaster oven on warm until they are all cooked. 

Luscious Lemon Chia Pudding

Talk about a breakfast treat: this protein-rich easy breakfast will get your day off to a bright start. As a bonus, it’s ready in just 5 minutes!

Serves 1

Time: 5 minutes to prepare; should be refrigerated for at least 4 hours before enjoying

Ingredients

1 cup soy, almond, or coconut milk
1/4 cup chia seeds
1 tablespoon lemon juice or 1/2 teaspoon lemon
zest of one lemon
2 tablespoons agave or maple syrup
1/4 teaspoon turmeric, optional

Instructions

In a bowl or mason jar, combine all ingredients. Stir well, cover, and refrigerate for 4 hours or overnight.

Mix it up: Add a tablespoon of jam or toss in a handful of blueberries to the top and stir in before you enjoy.