Gut-Friendly Sourdough Pancakes

Sourdough pancakes have a delicious flavour and fluffy texture that you’ll fall in love with! These will become your family’s favourite breakfast.

PREP TIME : 10MIN / COOK TIME : 10-15MIN

*MAKE SURE THE MILK AND EGG IS ROOM TEMP*

INGREDIENTS :

• 2 CUPS ALL PURPOSE ORGANIC FLOUR
• 2 TEASPOONS BAKING POWDER
• 1 TEASPOON BAKING SODA
• 2 TABLESPOONS BROWN SUGAR
• 1 TEASPOON SALT
• 1 ½ CUPS OF BUTTERMILK / ANY PLANT BASED MYLK
• 2 TABLESPOONS OF MELTED BUTTER / 27 GRAMS OF MELTED BUTTER
• 1 LARGE EGG (BEATEN AT ROOM TEMP)
• 1 CUP SOURDOUGH DISCARD (ROOM TEMP) *250 grams of sourdough discard

INSTRUCTIONS:

1. In a large bowl, with together the flour, the baking powder and soda, sugar, and salt.
2. Add the sourdough starter, milk, egg, and butter to the top of the dry ingredients. Mix well just until combined. It’s OK if there are a couple of lumps in the batter. It’s important not to over mix.
3. Grease pancake griddle or cast-iron skillet with melted butter. Heat the skillet over medium low heat.
4. Ladle 1/3 cup of batter on the hot griddle. Cook until the batter starts bubbling on top – then gently flip the pancake.
5. Cook for an additional 1-2 min on the second side or until the pancake is cooked through and golden brown.
6. Serve warm with maple syrup , fruits or dark chocolate chips.

Recipe from Sophia.

Enjoy!