Description

Light and fluffy pancakes made with sourdough discard and added protein for a nutritious start to your day. Enjoy gut-friendly fermentation and long-lasting energy in every bite.

Ingredients

Scale

1 cup sourdough discard (room temperature)

2 large eggs

1/2 cup milk or dairy-free alternative

1/4 cup Greek yogurt or cottage cheese

1–2 tbsp honey or maple syrup

1 tbsp melted coconut oil or butter

1/2 cup whole wheat flour or oat flour

1/4 cup protein powder (whey or plant-based)

1½ tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon or vanilla (optional)

1–2 tbsp chia seeds or flaxseed meal (optional)

1/4 cup fresh berries or banana slices (optional)

Instructions

1. In a large bowl whisk together sourdough discard, eggs, milk, Greek yogurt, honey, and melted coconut oil until smooth.

2. In a separate bowl combine flour, protein powder, baking powder, baking soda, salt, and optional cinnamon or vanilla.

3. Pour dry ingredients into wet ingredients and stir gently until just combined, adding more milk if batter is too thick.

4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

5. Scoop 1/4 cup batter onto the skillet and cook until bubbles form on the surface and edges set, about 2–3 minutes.

6. Flip pancakes and cook for another 1–2 minutes until golden brown and cooked through.

7. Transfer cooked pancakes to a warm oven and repeat with remaining batter.

8. Serve stacked with yogurt, fresh fruit, nut butter, or honey drizzle.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan-fry
Cuisine: American

Nutrition

Serving Size: 4 pancakes
Calories: 300
Sugar: 6
Sodium: 300
Fat: 10
Saturated Fat: 3
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 30
Fiber: 4
Protein: 20
Cholesterol: 75

Keywords: high-protein, sourdough, discard, pancakes, protein, breakfast, low-carb, sourdough-discard, protein-pancakes