Fermented pancakes? Oh yes! Ever since I was introduced to sourdough pancakes this is usually what I make when I’m refreshing my starter culture. Using dark rye flour they turn out nice and savory, lighter flour will turn out more like the traditional pancake or crêpe. It’s super easy, just add some more water and flour to your old starter until you have the consistency of batter, let it ferment over night and that’s it. You can add whatever you want for more flavor or nutrients like psyllium husks, cinnamon, oat milk etc. but it doesn’t need anything to turn out well, these ones here are just water and light rye flour, the culture does the job, holding everything together and adding a sweet flavor :) Did you know that the process of fermentation makes the flour more gut-friendly by breaking down some of the carbohydrates and proteins in it, that are hard to digest for some people, like fructan, and increases the body’s ability to absorb vitamins and minerals? #microbesarecool #vegan#veganrecipes#veganfood#fermentedfoods#ferment#sourdough#pancakes#livingfoods https://www.instagram.com/p/CAfmQ0gD7R5/?igshid=16xzd11ast1p5
