High-Protein Sourdough Blueberry Pancakes

SPONGE:
5.5 cups of sourdough starter
3 tbsp, unsifted Powdered Sugar
2.5 cup Whole Wheat Flour
14 gram(s) Naturade Soy-Free Veg Protein Booster Powder Natural Flavor (by TRASHWOMB)
16 gram(s) Nutricost Whey Protein Concentrate - Unflavored

IN THE MORNING, ADD:
4 large Egg, fresh, whole, raw 1.1 tsp Salt
9 tsp Granulated Sugar
2 cup Blueberries, fresh
1 tbsp Vanilla Extract
1 tsp Cardamom, ground
2 tsp Cinnamon, ground

FOR FRYING ON THE NONSTICK PAN:
1 tbsp Butter, unsalted, used sparingly to fry the pancakes in.

You have to start the night before and you can't sleep in, but the yeast does all the rising so that you don't need baking powder or baking soda.

Combine the starter, whole wheat flour, both protein powders, and powdered sugar the night before. Add water if necessary to make the consistency loose enough. Mix well and let sit at room temperature overnight to form a sourdough sponge.

In the morning, blend the eggs, salt, spices, and sugar well, then add them to the sponge. Let sit 4 hours.

Heat griddle over medium heat. Scoop batter out onto hot non-stick griddle with scant amounts of butter on it. Press blueberries gently into the wet batter. When the edges dry and the middle bubbles, flip. Reapply a light coating of butter when needed.

Serving Size: Makes 18 servings. Number of pancakes depends on the size you make them.

Number of Servings: 18

Recipe submitted by SparkPeople user KSELLER1.