Sourdough pancakes are a great way to combine the health benefits and tangy flavor of sourdough. This recipe can be made with either discard or fresh sourdough starter. If you choose to use an active starter, you can just use it fresh out of the starter rather than waiting for an additional fermentation period.
Using either discard or active starter, this recipe can be whipped up in a few minutes in the morning. It makes a great simple staple to weekday or weekend breakfasts. The pancakes will be light and fluffy with the added benefit of gut health sourdough fermentation.
Why Sourdough Is Good For Your Gut and Health
Sourdough is the natural fermentation of flour and water. They contain wild yeast and lactic acid bacteria that work together to leaven and flavor your grains.
This fermentation process not only provides great flavor, but it is also great for your health. Grains naturally contain a high amount of phytic acid. Phytic acid is needed for the plant to help protect it from damage while it is growing. However, phytic acid also protects the grains from being digested properly. When consumed raw, the phytic acid in grains, nuts, and seeds binds with calcium, magnesium, copper, iron, and zinc in the intestinal tract and blocks their absorption.
Not only does sourdough fermentation break down phytic acid, but it also decreases the gluten content in a grain. This is why those with gluten sensitivities are often able to tolerate sourdough. However, those with Celiac disease should still use a gluten free flour as gluten is not completely removed when using sourdough techniques. The longer the fermentation process, the better! You can even put this recipe in the fridge, and allow it to ferment for 2-3 days. A longer fermentation can remove up to 90% of the gluten and the taste of a long fermentation is fantastic!
Besides breaking down defense chemicals which permits the absorption of more nutrients, the fermentation process in sourdough also generates a lot of beneficial bacteria. That beneficial bacteria lines the digestive tract and has been shown to aid with a variety of health conditions including autoimmune disorders, IBD, IBS, strengthening the immune system, and inflammatory conditions.
How To Make Sourdough Pancakes
Sourdough Pancakes: Active Starter or Discard
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
- 2 cups Active Sourdough Starter or Discard
- 2 Eggs
- 1/4 cup Coconut Oil melted
- 2 Tbsp Honey or Maple Syrup
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1/2 tsp Pure Vanilla Extract
Instructions
- If using active starter, feed starter 6-12 hours before you want to make the pancakes so that it is bubbly. If using discard, you can use it right out of the fridge or countertop.
- Add all ingredients together in a medium to large sized mixing bowl. Mix until combined being careful not to overmix. Overmixing can make the pancakes tough rather than light and fluffy.
- Let batter rest for 5 minutes. I know this can be a tough step to be patient, but you will see the batter rise and get fluffier. It will give the pancakes that light and fluffy texture. Heat a frying pan over medium heat while you wait.
- Melt a tablespoon of coconut oil or butter in the frying pan and use a 1/4 cup scoop for each pancake. Flip pancake when the bubbling stops. Let the second side cook until golden brown.
- Serve immediately with fresh fruit, applesauce, whipped cream, or maple syrup.
How To Make Gluten Free Sourdough Pancakes
To make the pancakes gluten free, simply make the recipe with a gluten free flour. My favorite gluten free flour is buckwheat. Buckwheat is considered an ancient grain and has never been genetically modified, so all buckwheat is non-GMO.
Buckwheat also has a fantastic flavor that will give your morning pancakes great depth of flavor. When properly fermented, buckwheat is a good source of protein, fiber, and essential nutrients like magnesium, manganese, and copper. Whole grain buckwheat in particular will have the highest concentration of these nutrients.
How To Store and Reheat Sourdough Pancakes
Leftover pancakes can be stored in the freezer for up to 3 months. Pull them from the freezer to thaw 20-30 minutes before you want to eat them. To reheat, either pop them in the toaster or reheat in oven at 300 for 5 minutes or until warmed through.
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