Not all pancakes are created equal, and quite frankly, that’s a good thing. The beauty of fermenting foods means that everything has a little extra kick, including sourdough. But did you know that there’s much more you can make with sourdough than bread and english muffins? As it turns out, there are many delicious recipes you can use your sourdough starter for, including a satisfying stack of these light and fluffy sourdough pancakes.
Because the dough has been fermented, it has an added health benefit. The fermentation process adds probiotics and more mineral availability to the mix. And to make it even better, many gluten free folks can indulge in these too because fermentation makes the dough easier to digest.
If you are a pancake lover who had to give up their fav pancake breakfast, try these for a lower-calorie, and lower sugar content than alternative mixes. These sourdough pancakes are fresh, easy to digest and oh so delicious.
Below is the recipe I used for mine, feel free to tweak the toppings as you please.
What you need:
2 Cups sourdough starter (refer to the homemade sourdough starter from a previous blog post for the details)
2 tablespoons organic sugar
4 tablespoons olive oil or melted coconut oil
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon warm water
What you do:
- Heat a flat skillet on medium heat
-Let your pan or skillet get extra hot before pouring any batter. I recommend using a flat skillet for evenly cooked and pretty pancakes. If you are using a nonstick pan, don’t be afraid to ditch the oil. If not, use butter or oil and get it hot but not smoking.
2. In a large bowl, mix together the sourdough starter, sugar, oil, eggs and salt until well combined.
– When mixing pancake batter, mix as little as possible. The mixing activates the gluten in the batter which A) isn’t so fun for our gluten sensitive friends and B) makes the pancakes more tough and chewy instead of airy and fluffy.
3. In a glass measuring cup, dissolve the baking soda into 1 tsp warm water. Add to the batter mixture, and stir very slightly, just until it’s evenly combined.
– Be careful not to add the baking soda into the main mixture, it will make your pancakes fizzy and mess with the texture.
4. Use a ladle or 1/4 cup to scoop out batter onto your skillet, cooking on medium heat.
– You know it’s time to flip your pancakes when you see bubbles forming. Don’t flip them any sooner, or you will risk them being undercooked. Also be careful not to flip them more than once, this can flatten your pancakes. Because of the nature of sourdough batter, your pancakes may have more air bubbles, this is a good thing! It just means they will be extra fluffy.
5. Top with your favorites servings and enjoy!
– If you want to keep it classic, these pancakes pair will with classic maple syrup. If you want to mix it up a bit, don’t hesitate to experiment. For this batch, I topped of these hot cakes with dairy free vanilla coconut ice cream, goji berries, cacao nibs, chia seeds, organic strawberries and a dash of maple syrup.
Did you make these pancakes? I’d love to hear about it or see your pictures!
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