Sourdough Protein Pancakes
these Sourdough Protein Pancakes are a must-try. They combine the tangy goodness of sourdough discard with the richness of whole wheat flour and protein powder to create pancakes that are fluffy, flavorful, and perfect for any morning routine.
Ingredients
- 1 cup sourdough discard Adds a mild tang and improves digestibility.
- 1/2 cup whole wheat flour Boosts fiber and provides a nutty flavor
- 1 scoop protein powder Enhances protein content and natural sweetness.
- 1/2 tsp baking powder Ensures fluffiness
- 1/4 cup milk Use dairy or plant-based alternatives
- 1 egg Eggs For structure and richness
- 1 tsp cinnamon Optional, for a warm spice flavor.
- 1 tsp vanilla extract Enhances sweetness and aroma
- 1 tbsp melted butter or coconut oil Keeps the pancakes moist
Instructions
- 1. Prepare the Dry Ingredients: Combine whole wheat flour, protein powder, baking powder, and cinnamon in a mixing bowl.
- 2. Mix the Wet Ingredients: In another bowl, whisk together the sourdough discard, egg, milk, vanilla extract, and melted butter.
- 3. Create the Batter: Gradually mix the dry ingredients into the wet mixture. Let the batter sit for 5–10 minutes to allow the sourdough to activate.
- 4. Cook the Pancakes: Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter per pancake and cook until bubbles form. Flip and cook the other side until golden brown.
- 5. Serve: Enjoy your pancakes with your favorite toppings for a wholesome breakfast.