Sourdough Discard Starter Pancakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 77.0
- Total Fat: 1.7 g
- Cholesterol: 1.3 mg
- Sodium: 182.5 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.6 g
- Protein: 2.2 g
View full nutritional breakdown of Sourdough Discard Starter Pancakes calories by ingredient
Introduction
Instead of throwing away that discard when you feed your sourdough starter, make pancakes! Instead of throwing away that discard when you feed your sourdough starter, make pancakes!Number of Servings: 12
Ingredients
-
1 cup Flour, white
1 tsp Baking Powder
0.5 tsp Baking Soda
3 tsp Granulated Sugar
0.5 tsp Kosher Salt (by 65PLUS1)
0.5 cup Discarded Sourdough Starter (by COFFEECHIT)
0.75 cup Milk, 2%, with added nonfat milk solids, without added vit A
0.5 tbsp Bob's Red Mill - Organic Whole Ground Flax Seed Meal
1 tbsp Canola Oil
0.75 fl oz Water, tap
1 tsp Cinnamon, ground
Tips
The pancakes can be refrigerated or frozen, the toasted for serve.
Directions
1. Mix flax meal and water then set aside for 5 minutes.
2. In a bowl, mix flour, baking powder, baking soda, sugar, cinnamon and salt.
3. Add discarded starter, milk, flax mixture and oil. Mix well.
4 Heat nonstick pan or griddle. Add a small amount of oil and whirl.
5 Add 1/4 cup to pan for each pancake.
6. Cook until top appears pockmarked and dry. Flip and cook ~ 1 1/2 to 2 minutes.
7. Serve, refrigerate or freeze.
Serving Size: makes 12 pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user KPHICKEY.
2. In a bowl, mix flour, baking powder, baking soda, sugar, cinnamon and salt.
3. Add discarded starter, milk, flax mixture and oil. Mix well.
4 Heat nonstick pan or griddle. Add a small amount of oil and whirl.
5 Add 1/4 cup to pan for each pancake.
6. Cook until top appears pockmarked and dry. Flip and cook ~ 1 1/2 to 2 minutes.
7. Serve, refrigerate or freeze.
Serving Size: makes 12 pancakes
Number of Servings: 12
Recipe submitted by SparkPeople user KPHICKEY.