Whole Wheat Sourdough Pancakes


I’m fairly new to the sourdough game. But after reading Vintage Remedies Guide to Bread, I am motivated to incorporate it more into our routine. I am currently using Desem sourdough culture, which is a whole wheat culture available through Cultures for Health.
Sourdough pancakes are a great way to use excess starter left over after feeding. Typically when I feed my starter, I pull out all but 1/2 cup of my starter and this is my excess or discard. Rather than just toss it, I set up a second jar for pancakes the next morning.
Sourdough Pancakes
2 – 3 cups starter (I add 2 cups whole wheat flour and 1 cup water to whatever excess starter I have and then let it go overnight.). In the morning I add:
3 Tbsp maple syrup
2 Tbsp coconut oil
1/4 tsp salt
1/4 cup ground flax seed
1/2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp baking soda
1/2 cup almond milk
The almond milk really loosens up the batter so it can be spooned easily onto a greased griddle.
We love pancakes around here but these are by far the fluffiest pancakes I have ever made!

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