If you love pancakes but worry about lack of nutrients and blood sugar fluctuations, you need to try this fluffy sourdough pancake recipe. Sourdough fermentation means that gluten is broken down, these pancakes score much lower on the glycemic index, and because they’re fermented, you also get to enjoy all the minerals that would otherwise be bound to phytic acid.
Ingredients For the Fluffy Sourdough Pancakes:
- 1 cup sourdough starter (mine is 80% organic white wheat and 20% wholegrain spelt, 80% hydration, here’s how you can make a sourdough starter from scratch in 5 days)
- 1 large egg
- 2 tbsp coconut sugar (or any other whole foods sweetener that you like)
- 1/3 tsp. Himalaya salt or fine sea salt
- 1/4 tsp. baking soda
- 1 tsp. organic baking powder
- a pinch of vanilla powder
- 2 tbsp melted butter
Combine all the ingredients together in a bowl, mix well, and fry on coconut oil or ghee until bubbles on the top become big and shallow, then flip and cook the other side.
We like sweetening these fluffy sourdough pancakes with local palm syrup, but you can also use honey or maple syrup. We also pair the sweetness of the palm syrup with the tanginess of unsweetened goat milk yogurt and the combination is perfect. Try it!
Hope you’ll enjoy the recipe! It’s so nice being able to eat a healthier version pancakes again after years of obsessive orthorexia thanks to the Paleo diet. Sourdough is extremely nourishing, healthy, and delicious!
If you’d like to make your own artisan sourdough bread using the same sourdough starter, I’ve recently shared my secret recipe. And if you’re wondering how I eat nowadays, this is my most recent What I Ate Today video with very typical foods that I eat on a daily basis.
In a couple of weeks, I’m going to share with you another sourdough recipe: this time it’s going to be sourdough cookies. Yummmmm!
Hope you’re having an awesome weekend!