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Lip-smacking sourdough paired with tart green apples for a sweet n sour classic

Makes 10 pancakes

For the Pancakes:

1/2c coconut oil

1c almond milk

1c whole wheat sourdough starter

1tsp salt

1tbsp brown sugar

1-1/2c flour

2tbsp flaxseed meal

6tbsp water

1/2tsp baking soda

canola oil, to cook

maple syrup, to serve

For the Topping/Filling: 

2tbsp coconut oil

3 green apples, unpeeled and small diced

3tbsp maple syrup

1tsp cinnamon

1/4tsp nutmeg

1/4tsp ground ginger

Heat coconut oil and milk until melted together but not too hot. Add into a medium-sized bowl along with the sourdough starter, salt, brown sugar, and flour. Cover and let sit at room temperature for 12 hours.

Prepare the filling/topping by melting the coconut oil in a medium-sized pot over medium heat. Add the rest of the ingredients. Cook, stirring occasionally, for roughly 10 minutes until softened. Cool slightly (I do this the night before so it's ready to stir into the batter the morning of).

When ready to cook, stir together flaxseed meal and water then add into batter along with baking soda and half of the apple mixture. The batter will be a stretchy, springy consistency. Heat up a large skillet over medium-low and drizzle with canola oil. Spoon the batter into rounds on the skillet. Cover and cook 5 minutes or until bubbly and dry looking around the edges on top. Flip and cook another 4-5 minutes until golden brown.

Serve the pancakes topped with the remaining apples and a drizzle of maple syrup.


Freeze in a single layer on a rack or baking sheet until solid, transfer into a ziplock bag or seal Tupperware for up to two weeks.