Fluffiest Blueberry Lavender Sourdough Pancakes (Vegan, Gluten-free, Refined Sugar Free)

Sorry for lacking of posts recently as I have been super busy working for my own bakery – Sourdough Diary, selling gluten-free & vegan sourdough creations 😆 YES! It finally comes true after talking about it for ages! The best thing about maintaining a sourdough business is that I got to make lots of sourdough creations at my kitchen without having to make a sourdough starter from scratch 😉 So after experimenting with the fluffiest sourdough pancake recipe, I’m proud to announce here today that I finally found the PERFECT PANCAKE RECIPE and it happens to be vegan & gluten-free as well too! The only thing that might bother you is that this recipe requires some preparation work the night before, but trust me, it’s totally worth it!


1/2 cup 100% sourdough starter (I used brown rice starters)
1/2 cup oat flour
75 ml unsweetened almond milk
1 Tbsp maple syrup
1 flax egg
1 tsp lavender (dried)
1/2 tsp cinnamon
1 tsp vanilla powder
1/2 tsp baking soda
1/2 cup blueberries (fresh or frozen)


  1. On the night before, in a medium bowl, mix together the sourdough starter, oat flour, almond milk and maple syrup. Cover and let it sit over night.
  2. On the next morning, add in the other ingredients (except baking soda and blueberries), mix well.
  3. Heat a non-stick pan under medium heat. Then, gently fold in the baking soda and blueberries into the batter.
  4. When the pan is hot enough, pour in 1/4 cup of the batter. Fry under low heat for around 1.5 min (or until the surface is bubbly and the circumference has dried out).
  5. Carefully flip and fry the other side for another 1 minute.
  6. Layer them with fruits or nut butter or tofu mousse and enjoy!


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