Sourdough Pancake Recipe {Sugar Free & THM}
 
 
This true sourdough pancake recipe, using the Easy Sourdough Starter that I blogged about last week, creates a delicious and slow carb breakfast treat. And don't expect these to be sour...they are a delightfully nutty/whole grain flavor that pairs nicely with fruit and traditional toppings.
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 1 c. sourdough starter
  • 1 c. flour (bran sifted out and half re-added-optional)Next Day:
  • 1 egg
  • 1 egg white (or 3 T. carton egg white)
  • ½ c. unsweetened almond milk
  • 1½ t. vanilla extract
  • 2 Tbls. Truvia or erythritol
  • Stevia extract to taste
  • 1 t. baking powder
  • 1 t. salt
Instructions
  1. The night before you are serving sourdough pancakes, blend together the flour and sourdough starter. The batter will be stiff, but you don't want dry spots. Add just enough water to get rid of the dry spots.
  2. Cover, and let sit overnight.
  3. The next morning, heat a griddle or skillet on high heat.
  4. Add remaining ingredients, and stir/whisk until smooth.
  5. Pour ⅓ cup of batter for each pancake, yielding about a 4-6 inch sourdough pancake.
  6. When bubbles form around the edges, flip and cook until done. True sourdough reduces the carbs/natural sugars in the flour, so they do not brown like 'normal' pancakes. :) This tells you that your experiment worked well!
  7. Yields 1 dozen pancakes
Notes
*note: carb count does not take sourdough process into consideration...these are a great choice for an E meal on Trim Healthy Mama.
Nutrition Information
Serving size: 3 pancakes Calories: 252 Fat: 2 Carbohydrates: 48 Fiber: 2 Protein: 9
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/sourdough-pancake-recipe-sugar-free-thm/