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–+ servings

Sourdough Discard Pancakes

An easy, healthy, and delicious alternative to regular pancakes
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Author: Whole Shenanigans
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
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.

Course: Breakfast
Keyword: sourdough discard pancakes
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