Sourdough Pancakes Recipe

sourdough-pancake-recipeThis REAL sourdough pancake recipe uses the easy starter mix that I made last week here on Trim Healthy Tuesday…it’s shared in the THT links below.

BOY howdy is this good.  They are SO filling and surprisingly NOT sour!  They have a really nutty/hearty whole grain flavor, and amazing texture.  I’m in love.

P1120827For all of you Trim Healthy Mama out there: these are an E breakfast.  A true sourdough produces a delicious slow-carb pancake, and even breaks down gluten and makes the nutrients much more available.  And: yum.  Mostly that.

P1120834This is such a fun recipe, because it uses ‘normal’ ingredients, and is easy to do.  The flour soaks overnight with the sourdough starter, and then you stir in your additional ingredients in the morning.  The overnight sourdough action reduces the carbs/sugars to the point that you don’t get much browning.  Cool, huh! P1120844  We ate these with sugar free berry syrup and ‘a little’ whipped cream.  20130907_122114I enjoyed mine with fresh orange peach sugar free syrupI should blog that, shouldn’t I?  Done & linked!

20130907_122339

To find the printable Sourdough Pancake recipe, head over here to the Grain Mill Wagon blog by clicking the photo below.

sourdough pancake click here

So have you ever made sourdough pancakes? What do you think?

This week, NAUGHTY Stacy is making Peanut Butter Brownie Pizza.  But don’t worry!  It’s THM friendly.

And now for LOTS more Trim & Healthy Inspiration…

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  1. Nanci Smith says

    What a great idea!
    Would this still work (low carb-wise) if you don’t let it sit overnight? I know that the sitting out further reduces the carbs, but wouldn’t the sourdough starter “cancel” it out? (wishful thinking) I’m just thinking for times that I forget to plan ahead, or for now when I want to try this! :)

    • Its_Gwen says

      Because you’re adding the extra flour, you do want to go overnight with the sourdough blend. You may play with using rye or oat flours instead if you want to try it last minute, as those don’t need to be cultured to be slow glycemic.

  2. Cindy says

    Oh no – I just realized I linked to the wrong post this morning :-( Link is fixed, and so glad you liked the starter menu from last week!

    • Its_Gwen says

      You can use regular store bought whole wheat flour…that will work just fine. It’s what I did for years. Using whole wheat is going to make a dense bread that we prefer as foccacia or pizza crust. You can use up to 2 cups of white flour to lighten it some.

    • Its_Gwen says

      There is a photo that says “Click Here for the recipe” just before the Trim Healthy Tuesday banner. :) The printable is over on the Grain Mill Blog for a challenge I was doing with them.

      (and you’re not a fool, nor the first person who has asked) ♥ I added a text link too above the photo in case that helps.

  3. Shawna says

    I have a thriving sourdough starter that is from white AP flour. Can I make these pancakes with white whole wheat flour and would it still okay for THM?

    • says

      You’ll want to gradually convert it over to whole wheat. I think so long as your final recipe is less than 1/3 white flour it would be fine the first time around, and just start adding in whole wheat from here on out. :)

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