This 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.
For 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.
This 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! 
We ate these with sugar free berry syrup and ‘a little’ whipped cream. 
I enjoyed mine with fresh orange peach sugar free syrup. I should blog that, shouldn’t I? Done & linked!
To find the printable Sourdough Pancake recipe, head over here to the Grain Mill Wagon blog by clicking the photo below.
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.
Sourdough Pancakes are Annie’s FAVORITE! 🙂 And yes, blog the syrup. And no, I’m not naughty. 😉
Yes Ma’am! 🙂
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! 🙂
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.
Great ideas!
I did wait and make it the next day…this recipe is definitely a new favorite.
Are you planning on doing sourdough pizza crusts for a future post?
I’m planning a few more fun things with the sourdough! 🙂
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!
Can I use pre-ground flour? I don’t have a seed mill. Suggestions for what type? Just standard whole wheat flour?
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.
Call me a fool, but I can’t see the recipe here?
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.
What gluten free flour or blend of flours would both taste good AND be lower glycemic?
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?
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. 🙂
I made these and the overnight mixed looked fine. Once I added the other ingredients the mix was watery and the pancakes were flat. What did I do wrong? Only thing I changed was using coconut milk instead of almond milk, because that was what I had on hand. I used spelt flour which is what I normal use for pancakes. Help?!
The baking powder is what gives them rise…the milk changes shouldn’t have affected anything. Maybe try a little less liquid next time? I’ve not made them with spelt.
I’m trying to start with sourdough starter and am trying to figure out what sourdough recipes are thm compliant E’s without being crossovers due to amount of oil or butter in the recipe. Has anyone done a roundup of recipes or an explanation somewhere? I am so confused about which recipes are ok… Thanks!
This is a great idea! I’ll check with the other bloggers to see if anyone has done this yet. 🙂