plantbased

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. 

Oat Milk

Homemade Creamy Oat Milk

I’ve been trying to make my own plant-based milks at home for a while now – to reduce waste, save money, and believe it or not, for the convenience. If you have the right ingredients and equipment at home, it’s much easier to just whip up a batch when you need it rather than going to the store. Some, like almond milk and cashew cream, are better and have a higher yield when the nuts are soaked. And let’s face it, nuts are expensive. Oat milk is a great alternative. It’s super cheap–we’re talking less than five cents a cup–and requires no advance planning. And it can be made in minutes. It’s great in a pinch. For example when you’re about to bake and realize you’re out of milk.

The downside: it’s best when consumed within 2 days and it does become a bit glue-y. I use it in coffee, but it does leave a little slurry at the bottom of the cup. In this video, I don’t strain mine, but you can strain it through a  mesh strainer or nut milk bag to get rid of some of the graininess. Bottom line: this is an easy, quick, and cheap plant-based milk and a great one to have in your repertoire.

Enjoy!

Creamy Oat Milk

Ingredients

1/2 cup rolled oats

1 to 1-1/2 cup water, depending on desired thickness

Directions

Add water and oats to high powered blender. Blend on high until creamy, about 1 minute. Optionally strain through a mesh sieve or nut milk bag. Refrigerate and consume within 2 days.

Almond Milk

Ever made almond milk? It’s so quick, easy and much less expensive than buying it from the store; not to mention there’s no packaging to have to dispose of. Here’s how to do it.

 

Ingredients:

1/2 cup raw, unsalted almonds soaked for at least an hour, up to overnight

3 cups water

Optional: 1 pitted date, 1 teaspoon vanilla extract

Instructions:

Rinse the almonds. Add almonds and water (and date and or vanilla, if using) to a high-powered blender and blend on high for 1-2 minutes until smooth.

Stain through a nut milk bag or a thin mesh sieve. Enjoy immediately. Will keep for 4-5 days in the refrigerator. Shake well before using once stored.