Servings: 10 pancakes
Ingredients
- 2 cups sourdough discard
- 2 eggs
- 3 Tbsp honey
- 2 Tbsp unsalted butter, melted
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 Tbsp oil (for the pan)
Instructions
- Mix all ingredients thoroughly in a medium-sized bowl.
- Preheat a large pan over medium heat and add oil to grease the pan—spoon in individual pancake-sized portions.
- Flip each pancake when the top starts to bubble and the bottom is lightly browned, and cook on the other side.
- Continue with the rest of the batter, adding more oil as needed.
Video
Notes
-I almost always sprinkle the pancakes with wild blueberries as they cook on the first side.
-You may substitute an oil such as avocado or coconut for the butter if desired.
Nutrition
Calories: 110kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 127mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 117IU | Vitamin C: 0.03mg | Calcium: 6mg | Iron: 0.2mg
Nutrition values are approximate and may vary.
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