When I posted about my experiments with Tartine's sourdough bread, I recieved a lot of questions about discarding the starter, since that technique calls for so much of the starter to be tossed every day. I found a way to utilize it in these simple, fluffy pancakes - it's absolutely perfect for them. I make them vegan, but you can certainly add eggs to your batter if you prefer it that way. These pancakes are best when cooked on a cast iron pan - I own a tiny 5-inch one and it works wonderfully here. The coconut creme is easy and delicious as well, but I invite you to experiment with your own favorite pancake toppings.

For the recipe: Sprouted Spelt Pancakes with Coconut Creme

Source: g0lubka.blogspot.ca

Winner of Food Network’s Cupcake Wars, Chloe Coscarelli shares this decadent recipe from her latest cookbook Chloe’s Vegan Desserts.

Tiramisu pancakes are perfect to make for dessert or a decadent breakfast. They are the most impressive pancakes on the planet: fluffy golden pancakes with a hint of espresso and rum, dotted with melted chocolate chips, and topped with a dollop of cool coconut whipped cream.

For the recipe: Tiramisu Pancakes

Source: chatelaine.com