Description
These sourdough pancakes are healthy and protein-packed with yogurt, sourdough starter, milk, eggs, oat flour, and coconut oil.
Ingredients
Scale
1 cup all-purpose flour
1 cup oat flour (blended oats)
2 tbsp sugar
1 cup or 250 grams sourdough starter
¾ cup full-fat yogurt, any style
¾ cup water
1 egg
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tbsp coconut oil, plus more for the pan
Instructions
- Add both flours, the baking soda, baking powder, salt, and sugar to a large mixing bowl. Whisk to combine.
- Make a well in the center of the mixture, and add the sourdough discard, yogurt, water, egg, and coconut oil.
- Whisk gently from the center out, mostly trying to break the egg yolk and combine the wet ingredients together.
- Switch to a spatula and fold the batter gently until just combined (until no dry spots of flour remain, but a few small lumps are okay). It should feel light and airy.
- Let sit for 5 minutes.
- In the meantime, add 1-2 tbsp of coconut oil to a skillet and heat over medium-low heat (I put mine at a 3.5 out of 10, FYI).
- Use a 1/3 or 1/2 cup measure (depending on how big you want your pancakes) to scoop batter into the skillet.
- Cover the pan and cook for 2-3 minutes on the first side, keeping the heat at medium-low.
- Remove cover, flip, and cook uncovered for 1-2 minutes on the other side.
- Keep cooked pancakes on a baking sheet in an oven preheated to 100F to keep them warm until all batter is used up.