High Protein Vegan Sourdough Pancakes
When the weekend rolls around, so do the pancakes! Introducing to you my first recipe using my sourdough discard. Initially, when I started my gluten-free sourdough starter a few weeks back, I was told to keep the “discard”. During the feeding and fermentation of a sourdough starter, scooping out 1-2 tbsp of the mixture and placing it aside is needed everyday.
Some people may throw away their sourdough discard but theres no need for that. There’s actually tons of other ways to use it. I store my sourdough discard in the fridge and it slowly builds up over time after some feedings. You can use the discard for many other recipes like banana breads, muffins, flatbreads, and so much more. Today, I want to share with you how I make these ‘High Protein Vegan Sourdough Pancakes’ !
The recipe for these pancakes are vegan, gluten-free and nut-free. They are high in protein and rich in beneficial bacteria from the sourdough starter that will help your digestive tract stay healthy. There is also just the right amount of fluffiness to satisfy your pancake cravings ;).
Add whichever toppings you like to your pancakes. I’ve added some maple syrup and fresh organic strawberries topped with some hemp seeds for healthy omega 3 fatty acids plus additional protein. If you have a sourdough starter sitting in your fridge and you’re not sure what to do with it, try this recipe out! If you don’t have a sourdough starter or discard yet, I highly recommend you try and make one. ;)
Ingredients:
1 cup of rolled oats
1 banana
1 scoop vanilla protein powder
1 cup sourdough starter (fed or unfed)
1 cup of unsweetened oat milk
1 tsp baking powder
1-2 tbsp lemon or apple cider vinegar
½ cup cut strawberries
2 tbsp hemp seeds
1 tbsp maple syrup
(Servings: ~ 10 pancakes).
Directions:
Mill your rolled oats to a flour in a blender.
Add all the dry ingredients in a large bowl and whisk.
Mash the banana in separate bowl and add the other wet ingredients, including the sourdough discard. Mix well.
Combine the wet ingredients to the dry ingredients and mix well.
Heat up a pan on the stove and when it’s hot, pour ~¼ cup of the batter to form the pancakes.
When the pancake starts bubbling on top, flip it over.
Continue cooking the other side for an additional minute or two.
Serve with a drizzle of maple syrup, and your choice of toppings.
