Description

Crispy-on-the-outside, soft-on-the-inside mini pancake bites made with sourdough discard, chickpea flour and fresh herbs for a healthy, high-protein breakfast or snack.

Ingredients

Sourdough discard (1 cup, fresh or refrigerated)

Chickpea flour (1/2 cup)

Egg whites (2, or 2 flax eggs for vegan)

Chopped herbs (1/4 cup mixed rosemary, parsley, thyme)

Olive oil (1 tbsp)

Salt and pepper (to taste)

Instructions

1. Whisk sourdough discard and egg whites until smooth, then stir in olive oil.

2. Sift in chickpea flour, salt and pepper, fold in chopped herbs until just combined.

3. Let batter rest for 10 minutes to hydrate and activate.

4. Heat a lightly oiled non-stick skillet over medium heat.

5. Drop tablespoonfuls of batter onto skillet and cook 1-2 minutes per side until golden and crisp.

6. Transfer bites to a rack to cool slightly and serve warm with desired dip.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: breakfast
Method: pan-fry
Cuisine: american

Nutrition

Serving Size: 4-5 bites
Calories: 120
Sugar: 1
Sodium: 180
Fat: 4
Saturated Fat: 1
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 12
Fiber: 3
Protein: 11
Cholesterol: 10

Keywords: sourdough, herb pancake bites, sourdough discard recipes, high protein breakfast, low carb pancakes, healthy sourdough breakfast