Sourdough blueberry coconut pancakes

This is a dairy and egg free recipe and for a vegan option, simply swap honey with maple syrup

sourdough blueberry coconut pancakes
sourdough blueberry coconut pancakes

Who doesn’t love a good pancake? right? But for me it has to be a good old-fashioned, made-from-the-scratch kind. Supermarket shelves are flooded with pancake mixes that comes in plastic containers, where all you have to do is add water and shake. But where’s all the fun in that!

I always love to make my pancakes from the scratch and I save the store bought ones for hiking, camping and trekking. The good thing about whipping up your own pancake mix is that you can be creative. I use different flours, oils, sugars, and milk to create unique flavors. Another good thing about pancakes is that they are like carrier for all the good produce like berries, bananas, stone fruit, nuts, chocolate to name a few. And my favorite has got to be the blueberries, when they are season!

Fresh blueberries

Well, this recipe has it all. I’m using a natural leavening to give the rise to the pancake. Also the eggs are being replaced with tofu, milk with coconut milk and the butter with coconut oil. So this is a almost a vegan recipe, if I didn’t use a dash of honey that is. But you can replace honey with any sweeter of your choice, like, maple syrup, rice malt syrup, molasses or agave syrup.

sourdough blueberry coconut pancakes
sourdough blueberry coconut pancakes

This recipe actually takes much longer to prepare than a usual pancake. As we are using natural yeast, the mixture need time to ferment and get bubbly.

But it’s very simple and only got four steps to it.

Mix the ingredients, let it ferment slowly overnight, loosen batter, final fermentation of two hours. That is it!

batter is thicker

The key to remember is that the final fermentation is where the magic happens. The yeast that multiplied during the overnight will start to speed up their activity. The batter will rise considerably and will be bubbly. So it is important not to disturb this process. The batter shouldn’t be sired after the final fermentation so as not to knock all the air out. Instead, we slowly scoop out spoonfuls and drop on to a hot skillet. This trapped air bubbles will then expand and will give the pancakes a good lift and a soft pillowy texture.

Final stage… notice the air bubbles

This is what baking soda or baking powder does for us in a traditional recipe.

And also, I add the blue berries while the pancake cooks. So just after you drop the batter to a pan, scatter few blueberries. This way we can make sure everyone gets berries. And the batter won’t turn all blue or purple. you can use either fresh or frozen. I like to add frozen wild blueberries, as they are tiny and sink in to the pancake nicely.

Serve these warm, drizzled with honey and more fresh blueberries!

honey and blueberry
serve with honey and blueberries

Here is the recipe! Give it a try!

Sourdough blueberry coconut pancakes

pancakes, snacks

Servings: 2 dozen medium pancakes

sourdough blueberry coconut pancakes


  • 2 cups flour (all-purpose)
  • 1 cup starter (sourdough starter fed/mature)
  • 120 g silken tofu (soft or firm)
  • 1 cup thick coconut milk
  • 1 tsp salt
  • 1/4 cups coconut oil
  • 1 tbsp ground linseed (optional)
  • 2 tbsp honey (or more if you like it sweeter)
  • 1 cup blueberries (frozen or fresh)
  • 1 1/2 cups water (lukewarm)
  • extra honey and berries to serve


  1. Mix all the ingredients except for the water in a large glass bowl. You can use a food processor for this. Batter should be thick but dropping consistency. If batter is too thick, add a splash of water.
  2. Cover the batter and leave at room temperature for about and hour. (if its cooler extend by half an hour)
  3. Then place in the fridge for overnight (or several hours)
  4. In the morning, add the 1 1/2 cups warm water to loosen up the batter. Check batter consistency carefully and adjust it with more water if necessary. It should be thicker than normal pancake batter, but still dropping consistency (closer to a porridge)
  5. Leave in a warm spot for about two to three hours(depending on how warm your kitchen is)Speed this up by placing the bowl in the oven with a cup of boiling water.
  6. After this final fermentation, the batter should have expanded considerably and you will notice bubbles on the surface
  7. DO NOT stir the batter!
  8. Heat a nonstick pan or a skillet
  9. Deposit roughly about 1/3 cups of batter onto the pre-heated pan.
  10. Scatter blueberries and turn the pancake over before the top cooks completely. (30 seconds from dropping blueberries)
  11. Remove cooked pancake and place on a plate
  12. Continue until the batter is all used up.
  13. Serve with honey and more fresh blueberries.

Resist the urge to stir or mix the batter while making the pancakes, as his will knock all the air out and the pancakes will be flat.

You may also like

Leave a Reply

Your email address will not be published.