These pancakes are a fusion of healthy and delicious. Your family will love these! It is a great way to use extra sourdough or natural yeast start so that you can keep it alive. Try substituting different whole grain flours, adding fruit, nuts, or pureed vegetables, spices, and a wide variety of toppings. Best of all, these pancakes are inexpensive and can feed a little army in a short period of time.
You can learn more about sourdough or natural yeast start in our post, Incredible Survival (and Daily) Bread Made with Wheat, Water, and Salt.
True confessions! This is my very favorite way to eat whole grain sourdough pancakes. I cut up freshly picked garden strawberries and melt semi-sweet chocolate chips for a seriously delightful breakfast. I know there is sugar in the chocolate but nowhere near as much as there would be in the syrup. YUM!
Leftover pancakes can be used as bread for delicious healthy sandwiches.
This is a new twist on a peanut butter and jelly sandwich. The fruit spread is a combination of red raspberries, yellow raspberries, and strawberries grown in our backyard. We control the amount of sugar in the jam and it is AMAZING! You could add fresh blueberries or banana slices for an interesting twist.
These little beauties have cinnamon and chopped apples baked into the pancakes. The sourdough pancakes are topped with real maple syrup and a few more chopped apples. Peanut butter is another great way to add a little bit of protein to this breakfast.
- 1 egg
- 1/2 cup milk, juice, or liquid (I like to use almond milk)
- 3 Tablespoons oil
- 1 cup natural yeast or sourdough start
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup flour (I like to use oat flour)
- Combine wet ingredients and then add dry ingredients. Stir until combined. Let rest for 5 minutes. Add additional liquid if needed. Cook on a hot oiled griddle 3 to 4 minutes on each side. Serve hot! Store in the refrigerator for later use.