Real sourdough pancakes are such a treat! I never knew what I was missing.
First, if you’re expecting these to be sour: they aren’t. I am not sure why, but they have more of a nutty, whole grain taste than ‘sour’ to me.
Second, YUM. They are really, really good. And easy. If you’re doing Trim Healthy Mama, like me, these are an E or “Energizing” meal…a delightful slow carb style meal that helped me lose over 40 pounds!
The sourdough starter that I made in last week’s post is a true sourdough culture, so the overnight soak on the flour in this recipe creates a true (cultured) sourdough pancake, th
at is perfect in an E setting.
Once you have your starter going, the pancakes are super easy. The night before you’re going to make this sourdough pancake recipe, grind your flour, and add it 
to some sourdough starter.
*I heart my Whisper Mill!*
I played with the idea of sifting out the bran, and then adding half of it back in, just to lighten up the batter and get a better rise. (This is optional.)
Mix well…if it’s got dry spots, then add just enough water so that there are no dry patches. It will be thick.
By the next morning, your sourdough will have cultured the fresh flour, and you should see bubbles in the side to show that it’s working!
Add the final ingredients, and stir until smooth. Cook on a lightly greased griddle. True sourdough pancakes have an altered/lower carb count, which means lower sugars, and less browning. So don’t expect these to brown up a lot. What you CAN expect is deliciousness!
*Trim Healthy Mamas, I served these with an orange peach sugar free syrup. SO YUMMY!
- 1 c. sourdough starter
- 1 c. flour (bran sifted out and half re-added-optional)
Next Day: - 1 egg
- 1 egg white (or 3 T. carton egg white)
- ½ c. unsweetened almond milk
- 1½ t. vanilla extract
- 2 Tbls. Truvia or erythritol
- Stevia extract to taste
- 1 t. baking powder
- 1 t. salt
- The night before you are serving sourdough pancakes, blend together the flour and sourdough starter. The batter will be stiff, but you don't want dry spots. Add just enough water to get rid of the dry spots.
- Cover, and let sit overnight.
- The next morning, heat a griddle or skillet on high heat.
- Add remaining ingredients, and stir/whisk until smooth.
- Pour ⅓ cup of batter for each pancake, yielding about a 4-6 inch sourdough pancake.
- When bubbles form around the edges, flip and cook until done. True sourdough reduces the carbs/natural sugars in the flour, so they do not brown like 'normal' pancakes. 🙂 This tells you that your experiment worked well!
- Yields 1 dozen pancakes
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