Fluffy Vegan Sourdough Pancakes
These pancakes are so fluffy and delicious! You can make the batter up the night before so you can have fantastic pancakes for breakfast with no fuss at all. You can either use active starter or discard from the fridge. You can also use this recipe to make delicious waffles! You may need to thin the batter down a bit for waffles so just add some plant based milk until you have the right consistency. These can also be   savoury pancakes, just leave out   the   vanilla extract   and   reduce the sugar to 1 tablespoon.  Then add whatever veggies you fancy,  sweetcorn, onions, peppers, herbs or  spices . This works best with cooked veggies so just add whatever you have  available, great for using up leftovers!

Ingredients

• 300g plain flour
• 250g sourdough starter 
• 350mls dairy or dairy free milk
• 2 tablespoons sugar
• 2 tablespoons oil
• 2 eggs or chia or flax eggs *
• ½ tsp salt
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract (optional)

*Chia or flax egg is one tablespoon chia or flaxseeds mixed with 3 tablespoons warm water, this is equivalent of one egg. So for this recipe you need 2 tablespoons chia seeds and 6 tablespoons warm water. Mix and leave for 10 minutes before adding to the pancake mix.
 
Method

1. Combine the sourdough starter, flour and milk in a medium mixing bowl. Cover and allow to ferment overnight.
2. In the morning create a well in the batter with a wooden spoon and crack the eggs in, mix in then add the sugar, oil, sea salt, baking soda, baking powder and vanilla extract.
3. The batter should be fairly thick, but you add a bit more milk if it’s too thick.
4. Lightly grease a griddle or large non stick pan with oil or butter. Heat over a medium heat and add spoonfuls of the batter to form pancakes. Cook for several minutes until bubbles begin to appear. Carefully flip and cook for a few more minutes until evenly browned.
5. Serve with sliced banana, mixed berries and a drizzle of maple syrup.
6. These pancakes freeze well and are delicious toasted the following day!

 It's beginning to feel a lot like Christmas, well it is in our house, apart from the fact that we all have a sore throat, so we've not been singing festive songs as much as usual!
I've been having sea salt baths with lavender and tea tree, downing shots of turmeric, ginger and lemon and eating loads of Immune boosting soup and fermented garlic!
I always use drugs as a last resort once I've given all my natural remedies a chance to work! I'm feeling better but now Kathryn and Laura have a sore throat!! Its always the same at this time of year!

Anyway I'm still in full on festive food mood and have a few more brilliant recipes to share before Christmas!

I came across this recipe on the awesome Kellie Andersons excellent blog food to glow
she has some incredible recipes, mostly plantbased and all delicious and healthy.
Her blog is well worth a look, I love her style of cooking and the flavour she manages to pack into her recipes is amazing!

So back to this great recipe... 

These wee crackers would make a great gift, presented in a wee bag and tied with twine or ribbon. You can be creative and cut out all sorts of shapes. That's the brilliant thing about making your own stuff, you know exactly what the ingredients are and you can personalise most recipes to suit your own tastes and preferences. 

Kids would also love making these and they make a nice change from sweet biscuits covered in icing! These crackers actually taste a little sweet and have a lovely crunch and festive flavour. They would be perfect with a Christmas cheese board (lots of dairyfree vegan cheeses around too) or as an accompaniment to dips or just plain as a wee snack!
The recipe makes lots of crackers so I have frozen half the dough and will make more crackers next week when we've eaten all this batch!

I used avocado oil in mine but olive oil or any mild tasting oil would work. Kellie's original recipe added 50 ml orange juice and the zest of a small orange but I didn't have any so I added a bit more water instead and used 1/2 teaspoon of mixed spice instead of ginger.

The trick is to try and roll the dough out fairly thinly for nice crisp crackers. Just be sure to flour your work surface well or use 2 sheets of greaseproof paper and roll the dough on the paper with one sheet on top. You can then put the greaseproof paper directly onto an oven tray.

I just lightly greased and floured 2 baking trays and the crackers crisped up nicely and didn't stick at all!
​
So here is the slightly adapted recipe..

CRANBERRY & HAZELNUT CRACKERS

Ingredients

• 120 g wholemeal flour
• 100g porridge oats
• 50 ml olive, avocado or rapeseed oil
• 50 g chopped hazelnuts, lightly toasted
• 2 tablespoons ground flaxseeds or linseeds
• 1 tablespoon poppy seeds
• 25 g dried cranberries, chopped
• 1/2 teaspoon sea salt
• 2 tablespoons maple syrup, rice syrup or honey
• 120 ml warm water
• 1/2 to 1 tsp mixed spice, cinnamon or ginger

Method

1. Heat the oven to 160 C for a fan oven/ 180 C conventional / 350 F
2. Put the flour, oats, salt, flax seeds and poppy seeds in a large bowl.
3. Toast the hazelnuts for 10 mins in a moderate oven, then cool them and rub them between your fingers to remove the skins. Either put them in a bag and bash them with a rolling pin to break them up. Put a tea towel underneath to deafen the noise!
4. Add the hazelnuts, chopped cranberries and mixed spice to the bowl and mix it all together.
5. Add the oil, syrup and the water and mix until you have a cohesive dough. You can just use your hands for this. Add extra warm water if the dough is a bit dry. Similarly if the dough is too wet or sticky then sift a bit more flour and mix it in until the dough is smooth. It depends on the flour you use, exactly how much water you need but its not crucial to use exact amounts. Just use your own judgement!
6. Put the dough in the fridge for at least 30 mins to firm up and make it easier to roll.
7. Cut the dough into 2 pieces and work with one piece at a time. I actually froze half so just used half the dough which makes plenty of crackers!
8. Dust your work top well with flour and your rolling pin and roll the dough out as thinly as you dare! Cut out shapes using whatever cutters you fancy or if you don't have any cutters you can use the top of a glass dipped in flour or just roll the dough into a rectangle shape then using a sharp knife mark the dough into squares, rectangles or fingers.
9. Transfer your crackers to a lightly oiled and floured baking tray and bake in the oven for 20 to 25 minutes, turning the trays halfway through to bake evenly. 
10. Cool on a cooling rack then store in a tupperware container, where they will keep happily for around 2 weeks, if they last that long!!

                   .....your health in your hands.....