Gingerbread Sourdough Pancakes

One of my favorites restaurants in Providence serves vegan gingerbread pancakes during the fall/winter season.  Since the sourdough at my house required feeding, it seemed like a good idea to adapt the standard recipe I use for sourdough pancakes.

The recipe I started with, is from this website.  When using their recipe, I always skip the egg replacer and most of the oil.  The sourdough I am using, seems to handle the lack of egg just fine!

These gingerbread pancakes came out perfectly.  They'll likely become a holiday staple at my house.

Jody's Vegan Sourdough Gingerbread Pancake Recipe

2 Cups of sourdough starter

2 Tbs of molasses

1  tsp of baking soda

1/2 tsp of salt

a  splash of canola oil

1/2 tsp allspice

1/2 tsp cinnamon

1/2 tsp ginger

optional: 1/2 tsp of instant coffee mixed with a few tablespoons of warm (NOT hot) water

Mix starter with molasses, salt, and oil.  Let sit for a few minutes.  Sprinkle baking soda and fold in. (Make sure you use a big enough bowl as sourdough can expand a lot due to the baking soda.)  Mix in the coffee and spices.  Then make your pancakes!