Sourdough Pancake Recipe {Sugar Free & THM}

sourdough-pancake-recipe-2 Real sourdough pancakes are such a treat! I never knew what I was missing.

First, if you’re expecting these to be sour: they aren’t.  I am not sure why, but they have more of a nutty, whole grain taste than ‘sour’ to me.

Second, YUM.  They are really, really good.  And easy.  If you’re doing Trim Healthy Mama, like me, these are an E or “Energizing” meal…a delightful slow carb style meal that helped me lose over 40 pounds!

The sourdough starter that I made in last week’s post is a true sourdough culture, so the overnight soak on the flour in this recipe creates a true (cultured) sourdough pancake, thP1120846at is perfect in an E setting.

Once you have your starter going, the pancakes are super easy.    The night before you’re going to make this sourdough pancake recipe, grind your flour, and add it sourdough pancakes night beforeto some sourdough starter.

*I heart my Whisper Mill!*

I played with the idea of sifting out the bran, and then adding half of it back in, just to lighten up the batter and get a better rise. (This is optional.)

Mix well…if it’s got dry spots, then add just enough water so that there are no dry patches.  It will be thick.

By the next morning, your sourdough will have cultured the fresh flour, and you should see bubbles in the side to show that it’s working!

sourdough pancakes mixAdd the final ingredients, and stir until smooth.  Cook on a lightly greased griddle.  True sourdough pancakes have an altered/lower carb count, which means lower sugars, and less browning.  So don’t expect these to brown up a lot.  What you CAN expect is deliciousness!

20130907_121001*Trim Healthy Mamas, I served these with an orange peach sugar free syrup.  SO YUMMY!

5.0 from 1 reviews
Sourdough Pancake Recipe {Sugar Free & THM}
 
Author:
Recipe type: Breakfast
Serves: 4
 
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.
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

 

About Gwen's Nest

I’m a Mom of four, who was an artist in my former life. I write at Gwens-Nest.com about staying inspired and creative at home. I share healthy and innovative recipes, & my experience with home remedies & herbs.

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32 Responses to Sourdough Pancake Recipe {Sugar Free & THM}

  1. Judy says:

    Hi Gwen! I hope you see this, as the question arises, no pun intended, but fun to have happen 🙂 how much do we “feed” our starter, after taking a cup out? Thank you!! Judy

    • Gwen says:

      You’d want to do about 3/4 to 1 cup of flour, and enough water to take it back to the moisture level you want with it. I like it sort of like a thick batter.

  2. Jeanette says:

    I’m the inking these might make some good dumplings for chicken and dumplings. Yum! Thanks for sharing.

  3. Jennifer S. says:

    Thank you so much. For months I’ve been making regular pancakes and then THM pancakes. This is going to make my life so much easier on Saturday mornings – just one recipe.

  4. Kimmie H says:

    Ooh, these look really yummy! However, I’m allergic to almonds and eggs – any ideas on what I could sub for those to keep it an E meal? Will adding butter to the pancakes put me in crossover territory?

  5. Peggy Hatcher says:

    The recipe is missing some ingredients and /or instructions. It jumps from “add” to “heat”. Where might I find the missing info? My sourdough is just beginning…

    Peggy

  6. Gwen says:

    “add the” is simply a typo on that line. Oops! I can no longer edit the recipe on this site, but if you just ignore those two words, the recipe will work. 🙂 (The “add the” part is the next step after getting the griddle heating)

  7. Kathy says:

    For the instruction to “cover and let sit overnight,” is that in the refrigerator or on the counter? Thanks for this recipe!

  8. Miriam says:

    Can this be made without Stevia. I haven’t gotten any yet and really want to try these.

  9. Carolynn says:

    Hi there.

    Are you using wheat flour? Do you know if it would work with any gluten-free flours – like buckwheat or oat?

    • Gwen's Nest gwensnest says:

      I’ve not made this with a gf grain, but I do think it can be done! You’d want to make your starter with a gf grain, and pick up some tips from people who are more experienced with gf baking than I am. 🙂

  10. Sandi says:

    I don’t understand THM and am confused as to what kind of flour you are using in this recipe… please help…. thanks… blessings… 🙂

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  13. Sheri says:

    I am excited to try these pancakes! But I’m new to this site and do not understand the ingredients list. The second line:
    ** 1 c. flour (bran sifted out and half re-added – optional ) Next Day:

    I haven’t a clue what that means. Could someone explain please. Thx.

  14. Shay says:

    I’ve just started THM and have lost 12 lbs so far….and doing it as a vegetarian 🙂

    Question: This is an E recipe, but I thought eggs make it an S recipe? I’m still learning the allowable amounts to make things E, S and FP. I’m sure there’s a logical reason why it’s an E but I’m still new at this.

    Thank you for your answer 🙂

    • Gwen says:

      Hi Shay,

      Eggs by themselves are treated as an S food because the yolks provide all of the fat to push you into S mode. But when you use an agg in a recipe, the fat is divided among all of the portions, so the fat allotment stays well within E guidelines of 5 grams. 🙂

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