Sourdough Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 277.5
  • Total Fat: 11.1 g
  • Cholesterol: 61.1 mg
  • Sodium: 535.3 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 6.2 g
  • Protein: 9.7 g

View full nutritional breakdown of Sourdough Pancakes calories by ingredient


Introduction

The batter for these pancakes is fermented overnight, making the wheat more easily digestible. These pancakes come out fluffy, but hearty. Plan for one or two per person. (Each recipe makes 4 pancakes, and 1 pancake is 1 "serving" in the nutritional calculations for this recipe.) The batter for these pancakes is fermented overnight, making the wheat more easily digestible. These pancakes come out fluffy, but hearty. Plan for one or two per person. (Each recipe makes 4 pancakes, and 1 pancake is 1 "serving" in the nutritional calculations for this recipe.)
Number of Servings: 4

Ingredients

    1 C wheat berries
    1 C plain yogurt
    2 T coconut oil or other fat (divided)
    1 egg
    1 t baking powder
    .5 t salt
    .5 t cinnamon
    .25 t baking soda
    .5 t vanilla

Directions

Blend first two ingredients and allow to sit for 8-10 hours. When ready to cook the pancakes, blend in remaining ingredients (but only 1 T oil/fat) and cook in oiled skillet (using .25 T oil/fat per pancake). Flip when bubbles form throughout pancake. A delicious twist is to slice up bananas and add them to the batter at a ratio of half a banana per pancake (two bananas for the whole recipe). You may also want to try using maple syrup on these pancakes. Enjoy! :)

Number of Servings: 4

Recipe submitted by SparkPeople user TRAILHAPPY.