Blueberry Lemon Sourdough Pancakes with Apple Blueberry Compote (Vegan)
Blueberry Lemon Sourdough Pancakes with an Apple Blueberry Compote are a delightful addition to your breakfast! While these are gluten-free, oil-free, egg-free, and dairy-free they are absolutely delicious. The pancake (or
Post Date: January 07, 2024
Updated: July 6, 2024
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
waffle) batter does not have much sweetner added. This allows the apple blueberry maple compote to be a perfect topper as it adds a bit of natural sweetness and extra nutrition. This makes them a great option if you are looking to reduce gluten, sugar, and dairy intake.
Sourdough pancakes tend to be denser than regular pancakes due to the nature of the sourdough fermentation process and the characteristics of the sourdough starter. The benefits of using the sourdough starter and gluten-free flour are worth having a denser pancake to me. Here are a few reasons why sourdough pancakes might be denser:
- Fermentation: During fermentation, wild yeast and lactic acid bacteria present in the starter produce carbon dioxide gas. This gas gets trapped in the batter, causing it to rise. However, the fermentation process in sourdough is slower than the quick chemical leavening reaction in regular pancake batter, resulting in a denser texture.
- Acidity: Sourdough has a slightly acidic nature due to the lactic acid produced during fermentation. The acidity can affect the structure of the pancakes, making them more compact and dense compared to pancakes made with a non-fermented batter.
- Whole Grains: Sourdough pancake recipes may include whole grain flours or alternative flours, which can contribute to a denser texture compared to pancakes made with refined all-purpose flour.
To achieve lighter sourdough pancakes, you can experiment with factors such as the fermentation time, the type of flour used, and the ratio of sourdough starter to other ingredients. Adjusting these variables may allow you to find a balance between the unique flavor of sourdough and the desired texture of your pancakes.
I love this Blueberry Lemon Sourdough Pancakes with Apple Blueberry Compote recipe because it is a healthier way to have pancakes and waffles for three main reasons.
- Blueberries are often called a superfood and this small but mighty berry is loaded with nutrients. They may help lower blood pressure, prevent heart disease, improve memory, aid in exercise recovery, and more.
- The sourdough starter provides potential digestive benefits as sourdough fermentation can break down gluten and phytic acid, making it potentially easier to digest for some people.
- Also, oats are a good source of essential nutrients, including fiber, protein, vitamins (such as B vitamins), and minerals (such as iron and magnesium). When oats are ground into flour, many of these nutrients are retained, making oat flour a nutritious option.
Grocery List
Produce
blueberries
apples
lemons
Pantry
Gluten-free flour or all-purpose unbleached flour
oat flour
almond flour
agave
chai seed egg
vanilla extract
baking powder
apple cider vinegar
Misc
Plant-Based milk
sourdough discard or active sourdough starter
salt
Add-Ins and Substitutions
You can replace the blueberries with another firm berry such as blackberries or cranberries. Raspberries and strawberries tend to fall apart while being cooked so you can use them, but know the results will be a bit mushy.
Storing
Store these leftovers in an airtight container in the freezer for up to 1 month.
Nutrition 411
The blueberry is a very popular berry. It is low in calories but high in fiber, vitamin C, and vitamin K. They have the highest antioxidant capacity of all the popular fruits and vegetables with the greatest impact and reduce DNA damage, which is a leading driver of aging and cancer. Eating them regularly is tied to lower blood pressure in numerous studies and may lower blood pressure and oxidized LDL cholesterol. (Trusted source.)
Sourdough offers several potential health benefits, although individual responses may vary. Here are some reasons why sourdough is often considered a healthier option compared to conventional bread:
- Digestibility: The fermentation process involved in making sourdough breaks down some of the gluten and phytic acid found in wheat. This can make the bread more digestible for some people, particularly those with mild gluten sensitivities. However, it is important to note that sourdough is not gluten-free and may not be suitable for individuals with celiac disease.
- Nutrient availability: The fermentation process in sourdough increases the bioavailability of certain nutrients, such as minerals (e.g., magnesium, zinc, and iron). Phytic acid, which is present in grains, can bind to minerals and reduce their absorption. The fermentation in sourdough partially breaks down phytic acid, potentially enhancing mineral absorption.
- Prebiotics and probiotics: Sourdough fermentation involves lactic acid bacteria and wild yeast, which can act as probiotics. These beneficial microorganisms may support a healthy gut microbiome, promoting digestive health. Additionally, the prebiotics in sourdough can serve as food for the beneficial bacteria in the gut.
- Blood sugar regulation: Some studies suggest that sourdough bread may have a lower glycemic index compared to other types of bread. A lower glycemic index can help regulate blood sugar levels, which is important for individuals with diabetes or those looking to manage their blood sugar levels.
- Reduced use of additives: Traditional sourdough recipes often use fewer additives and preservatives compared to commercially processed bread. This can be beneficial for individuals who are sensitive to or wish to avoid certain food additives.
It is worth noting that not all sourdough breads are created equal, and the health benefits can depend on the specific ingredients and fermentation process used. If you are considering incorporating sourdough into your diet for health reasons, it is essential to choose high-quality, traditionally fermented sourdough made with simple and natural ingredients. As with any dietary changes, it is advisable to consult with a healthcare professional or a registered dietitian, especially if you have specific health concerns or dietary restrictions.
Blueberry Lemon Sourdough Pancakes with Apple Blueberry Compote
Equipment
- Griddle or waffle iron
- Medium mixing bowl
Ingredients
- 1 cup oat flour try grinding your own flour
- 1 cup gluten free flour mix or AP unbleached flour
- ¼ cup almond flour optional
- ½ teaspoon baking powder as a extra levening boost
- ¾ teaspoon sea salt
- ¼ cup sourdough starter
- ¼ cup applesauce
- 2 teaspoons lemon zest
- 1¾ cups almond milk or any nut milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 3 tablespoons maple syrup or agave
- 1 cup fresh or frozen blueberries
- 1 tablespoon egg replacer + 2 tablespoons water combined
Apple Blueberry Maple Compote
- 1 cup fresh or frozen blueberries
- 2 cups diced apple
- 2 tsps lemon zest
- 1 tbsp lemon juice
- 2-3 tbsp maple syrup or agave
- 1 tsp corn starch slurry
Instructions
- Mix the plant based milk and apple cider vinegar together in a small bowl. Let sit for at least 3 minutes to create a vegan buttermilk. In another small bowl or measuring cup mix egg replacer with 2 tablespoons water and let sit 2 minutes.
- In a large bowl, mix the dry ingredients and set aside.
- In a smaller bowl, mix all wet ingredients then add egg replacer and gently combine.
- Pour the wet ingredients into the dry and mix until combined.
- Let rest for 3 minutes. The batter will be thick and will thicken more as it sits more.
- Turn on and preheat your griddle or waffle maker according to which done level that you want.
- When preheated, use a ½ cup measuring cup, scoop out some batter and pour/spread into the middle. You don’t need to push it to the edges. Close and remove when done.
- Remove each waffle and place on a baking sheet in your oven or toaster oven on “warm” or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
- While the waffles are being made, you can prepare your Cranberry Maple Compote.
Blueberry Apple Compote
- Place peeled diced apples in a pot over medium heat to allow the apples to cook slowly release juices for 3-5 minutes.
- All the ingredients to a pot over high heat. Bring the ingredients to a boil until blueberries begin to pop,. Stir in slurry, and adjust consistency if needed by adding a bit more lemon juice or water as needed. Remove from heat. Allow to cool while cooking the rest of the pancakes or waffles.
- Serve over the pancakes and enjoy!
Notes
- Yields ten 4-inch pancakes or six 6-inch waffles.
- Cut the blueberries in half if large to allow for more coverage and even cooking. This also avoids a big sour POP in your mouth with eat bite!
- It is important to let the batter rest for at least 3-5 minutes as the gluten-free flours need to absorb the liquid to make the batter thick. You may decide you want a thinner batter. If so, simply add more plant-based milk or water 2 tablespoons at a time.
- To crisp up the pancakes or waffles, remove each and place on a wire rack positioned over a baking sheet and pop in your oven or toaster oven on “warm” or 200F/95C to keep warm and crisp them up.
- Store completely cooled leftovers in freezer bags and reheat in a toaster or toaster oven.
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