It’s an open secret that All. Things. Sourdough. is a way of life for countless Alaskans. Some of us have starter going back generations. Others got into baking bread as a tasty new hobby during 2020. No matter how long you’ve been in the sourdough club, two things likely ring true: 1) Your loaves are better than ever! and 2) You’ve gotten to know “discard,” the unfed, extra starter that may add up between baking sprees.

This vegan pancake recipe combines the practicality of that starchy surplus discard with one of the first signs of the warmer, greener months ahead: citrusy, young spruce tips

It’s time for some light foraging, breaking out the cast iron pans or griddle, and most importantly, breakfast.

These pancakes are pleasantly tangy, light, and springy in more than one regard, thanks to the discard, a few minced spruce tips, a sprinkle of ground flaxseed, and a splash of as-is aquafaba (no whipping required). Pro tip: make the compote first so you’re ready to serve when the pancakes are hot off the griddle.

No Egg Sourdough Spruce Tip Pancakes

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Ingredients

  

• 2½ tablespoons aquafaba*
• 1 tablespoon ground flaxseed
• ½ cup sourdough discard
• ¼ cup water
• ¼ cup oat milk
• ½ tablespoon grapeseed or other neutral oil
• 1 teaspoon vanilla extract
• ½ cup unbleached white flour
• ½ cup whole wheat flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 2 tablespoons young spruce tips minced
• 1/3 cup seltzer or sparkling water

Instructions

 

• Stir together the aquafaba and ground flax-seed in a small bowl or cup. Set aside.
• In a large mixing bowl and using a whisk or fork, combine the sourdough discard, water, oat milk, oil, and vanilla extract. Stir in the now-thickened flaxseed mixture. Whisk in the flour, sugar, baking powder, and salt, being careful not to overmix.
• If you’d like, switch to a silicone spatula or wooden spoon. Gently fold in the minced spruce tips and seltzer or sparkling water. Let the batter rest while you get the stovetop ready. It should be an airy batter.
• Lightly grease and heat a cast iron skillet or your pancake pan of choice. Start with medium-high heat and turn it down as needed. Get cooking! Using a lightly greased ladle, add batter to the pan to make each pancake. Lower the heat a bit as needed, wait until bubbles begin to form across the uncooked side of each, then use a flat spatula to flip pancakes over. Patience is key—as is watching the heat in case you need to turn it down. All stovetops are different! Cook the second side another 1 to 3 minutes, again lowering or raising the heat as needed. Feel free to add a smidge more oil to the pan between batches if needed.
• Top pancakes with generous spoonfuls of Lingonberry Maple Compote and whatever else you like, and serve immediately.

Notes

*Aquafaba is the liquid from a can or home-cooked batch of chickpeas. Substitute 2 tablespoons pumpkin purée, applesauce, or nondairy yogurt, or 1 teaspoon baking soda and 1 tablespoon white vinegar.

PANCAKE NOTES:

• Fancy a foraging swap? No spruce tips yet? Consider adding a handful of rose petals and 1 teaspoon of fresh lemon juice, or when in doubt, any berries you want.

• Waiting for company? Kids asleep? Keep cooked pancakes warming, in a single layer on a baking sheet, at 200° F for a brief period. Reheat any extra pancakes briefly in the toaster oven or microwave with a splash of water.