My family and I LOVE pancakes. If you have been visiting this site often, you might have noticed all the different pancake recipes I have posted from time to time. Oat flour pancakes, cottage cheese pancakes, banana nut pancakes, and now these pancakes. These pancakes are made with a sourdough pancake mix. Sourdough bread/pancakes are a healthy way to consume grains because you are fermenting the dough which allows for proper absorption of essential minerals making them a better choice and easily digestible. You can read more about sourdough in my article: Sourdough, A healthy bread that is good for you!
It is not hard to start your own sourdough starter. You can learn how to do it in this recipe: How To Make Your Own Sourdough Starter. Once you have your starter, you can easily make this recipe. This recipe was adapted from a recipe in Alaska Sourdough by Ruth Allman.
Nutrition Info: Calories: 209.2 Fat: 8.9g Carbohydrates: 28.0g Protein: 4.4g
- The night before using the sourdough starter, remove it from the refrigerator and let come to room temperature. If it needs a feeding, then feed it when you pull it out to create 2 cups.
- The next morning place 2 cups sourdough starter,sucanat, egg, melted grass fed butter and unrefined sea salt in a bowl and mix well. Set aside.
- In a small bowl right before you are ready to cook your pancakes, stir together 1 tsp baking soda with 1 tbsp warm water.
- Add this to the pancake mixture and gently fold in (do not whisk in, just fold this in). This will cause a gentle foaming and rising action in the batter.
- Allow sitting for 1-2 minutes. (**Note: It is very important to only add baking soda/water mixture to the pancake batter just before you are ready to cook the pancakes).
- Pour batter on a hot skillet and cook about 1 minutes per side.
- Serve with grass fed butter and pure maple syrup.
- Serving Size: 3 pancakes