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.
Organic Sourdough Pancake Recipe
Prep Time: 5 minutes- Cook Time: 5 minutes
- Total Time: 10 minutes
Yield: 16-18 pancakes 1x
Category: breakfast
Method: stovetop
Cuisine: american
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Here is a great recipe using sourdough starter, making these pancakes easily digestible. They are super easy to make and taste amazing!
Ingredients
- 2 cups sourdough starter, See Recipe
- 2 tbsp sucanat or coconut sugar
- 1 large egg
- 4 tbsp grass fed butter
- 1/2 tsp unrefined sea salt
- 1 tsp baking soda
- 1 tsp warm water
Instructions
- 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.
Notes
Nutrition Info: Calories: 209.2 Fat: 8.9g Carbohydrates: 28.0g Protein: 4.4g
Nutrition
- Serving Size: 3 pancakes
Tina Walker McCullom says
March 18, 2012 at 11:45 amYou should try making french toast with your sourdough bread too, truly yummy.
Tina Walker McCullom says
March 18, 2012 at 11:45 amYou should try making french toast with your sourdough bread too, truly yummy.
Tina Walker McCullom says
March 18, 2012 at 11:45 amYou should try making french toast with your sourdough bread too, truly yummy.
Whole Lifestyle Nutrition says
March 18, 2012 at 11:45 amohhhhh, didn’t even think of that Tina! I know what’s for breakfast tomorrow!
Tina Walker McCullom says
March 18, 2012 at 3:26 pmI love sourdough french toast, out in CA they tend to flavor the batter with grand marnier too, the tanginess of the bread with the sweetness of the batter, they also tend to be a little thicker slices than just sandwich slice
Tina Walker McCullom says
March 18, 2012 at 3:26 pmI love sourdough french toast, out in CA they tend to flavor the batter with grand marnier too, the tanginess of the bread with the sweetness of the batter, they also tend to be a little thicker slices than just sandwich slice