Recipe: Tasty Sourdough Kamut pancake with butter almond milk syrup

Sourdough Kamut pancake with butter almond milk syrup. Fluffy Almond Milk Pancakes are perfect dairy free pancakes. Serve with fresh berries and make a wonderful start to your day. You can go traditional if you want and drizzle a generous amount of maple syrup or honey over the stack of pancakes.

Using almond meal will change the texture of these pancakes. My husband loves pancakes on the weekend. I needed a recipe that wasn't over the top In separate bowl, mix together Almond milk, oil, vanilla and eggs. You can have Sourdough Kamut pancake with butter almond milk syrup using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sourdough Kamut pancake with butter almond milk syrup

1. Prepare 1 cup of sourdough starter.
2. You need 1 cup of organic freshly milled Kamut flour.
3. Prepare 1/2 Tsp of turbinado sugar.
4. You need 1 of smidgen of sea salt.
5. It's of ~1/2 cup almond milk (adjust more or less to your desired pancake consistence).
6. Prepare 1 tsp of Rumfords baking powder.

Add flour mixture to egg mixture and stir They will be light in color. Almond Butter Pancakes-these healthy, whole wheat almond butter pancakes are the perfect way to start the day! We usually make pancakes on I like to top the pancakes with extra almond butter, berries, and a drizzle of pure maple syrup. These protein-packed pancakes are light and fluffy and.

Sourdough Kamut pancake with butter almond milk syrup instructions

1. Mix all wet ingredients with all dry ingredients in a large cup. allow the mixture to ferment 8 hours to overnight.
2. Right before making pancake, in a separate cup, add 1/2 tsp of Rumfords baking powder to every 6 oz of sourdough pancake batter. In this way, you can cook as little as one serving (2 small pancakes). Rest of the batter can be refrigerated and cook in another time..
3. Heat a cast iron pan or skillet on stove at high heat. Melt about 1/2 Tsp of butter before pouring in about 3 oz of batter into the hot pan. Turn down the heat to medium and cook for about 30 seconds or longer until you see your pancake doubled in height. Add fresh or dried berries as you wish.
4. Using a metal spatula, flip your pancake over and cook the other side for another 15 seconds..
5. For making the butter almond milk syrup per serving, add 1 Tsp of butter in the same hot pan. Immediately pour in 1/2 cup of almond milk, 1 tsp of sugar or more as you desire. Cook until bubbling and liquid reduce to half. Finally drop in a dash of baking soda before the syrup rise up in huge bubbles. Quickly drizzle them on your hot pancakes and serve right away.

Sourdough pancakes are soft and fluffy with a hint of tanginess from the sourdough starter. Combine the sourdough starter with the milk and flour in a large bowl that is big enough to allow the mixture to rise. Serve with fresh berries, maple syrup, powdered sugar, and melted butter. Serve with real maple syrup, butter, or a fruit topping and whipped cream. The following two tabs I once had sourdough pancakes topped with a sourcream sauce or something similar to sourcream.

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