These days I have been spending a bit more time in the kitchen using my sourdough starter. I have been working on completely overhauling my lifestyle and diet over the past year and sourdough was one thing I really wanted to be able to still eat. There are so many ways to use a sourdough starter. You can use the sourdough discard in recipes along with regular flour. These just simply help you use up your sourdough starter discard while also adding some great benefits. Also, you can go back to the basics and use sourdough starter to create amazing fermented doughs and sourdough bread. These oatmeal sourdough discard pancakes are a nice combination of both and I want to show you how I make them.
Over the past year I have made my fair share of oatmeal pancakes. I have been on a very restricted diet and found oatmeal pancakes to be something that I enjoy eating and also that make me feel good. I knew there had to be a way to combine my love for sourdough with my love and need for oatmeal in my diet. You see, I am gluten intolerant and use oat flour so often in my meals.
I love an easy recipe and this is quite an easy pancake recipe. If you have an active sourdough starter you should tru this recipe. This overnight sourdough discard pancake recipe uses sourdough starter discard as well as oat flour. Sourdough starter discard is the extra sourdough starter you want to get rid of before you “feed” your starter. Feeding is adding more flour and water to your starter. You do this daily, and it allows the good bacteria to break down the flour giving you a wonderful superfood base to use in so many recipes.
I do have a wonderful sourdough pancake recipe using discard as well as flour. It is not a true sourdough recipe, but oh my gosh I dream about them. They are so good. Alas, I cannot eat them unless the flour has been fermented with the starter, and that my friend is a whole other recipe for you!
So today I want to share with you this unique combination of oatmeal and sourdough that makes amazingly yummy pancakes.
Let me share how I make these oatmeal sourdough discard pancakes:
First, add your old fashioned rolled oats to a blender. Add one cup of sourdough discard to the blender. Make sure that it is not freshly fed, because you want that starter to be nice and fermented.
To this mixture you want to add your wet ingredients. Add your milk, vanilla extract, pure maple syrup, eggs, melted butter (or coconut oil) baking powder, baking soda, and salt.
Blend this all on high for 45-60 seconds. Once it is all blended well, let it sit for 30 minutes to 1 hour. For best results, I strongly recommend allowing it to sit for at least 1 hour if you can. It will help the mixture to thicken up.
Heat your cast-iron skillet or griddle on medium heat to medium-high heat and patiently wait to cook these amazing pancakes. My favorite way to cook them is on my built in stainless steel griddle.
Use butter or spray oil on a hot griddle to prevent sticking. Take a cup of pancake batter and pour 4-5 inch sized pancakes. You will be ready to flip these when the pancake has little bubbles popping and it starts to look cooked around the edge slightly. Flip it, your pancake should be nice an golden brown.
Let them cook for another minute or two. You only want to flip these once. You will have nice fluffy sourdough pancakes. These will be slightly different than regular pancakes but in a good way! They will taste a lot like a sourdough pancake but the addition of the oatmeal adds a savory element.
Oatmeal Sourdough Discard Pancakes
Oatmeal Sourdough Discard Pancake Recipe
This is a great option for those that are more sensitive to gluten. These oatmeal sourdough discard pancakes are super easy to make and are good for you too!
- 1 1/2 cup rolled oats
- 1 cup sourdough starter does not need to be freshly fed
- 3/4 cup milk almond mlk, oat milk, or goats milk are great alternatives for cows milk
- 4 tbsp pure maple syrup
- 1 1/2 tsp vanilla
- 2 large eggs
- 3 tbsp melted butter or liquid coconut oil
- 3 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Put all your ingredients in the blender and blend on high for 45-60 seconds.
Let it rest on the counter for 1 hour.
Heat your cast-iron griddle or pan and pour pancake batter onto hot griddle. Wait for little bubbles to appear and then flip.
Wait another minute or two to let it fully cook and then remove from pan.
Top with your favorite fresh fruit, peanut butter, pure maple syrup and more!
You can top these with fresh fruit, add chocolate chips, or use any of your favorite toppings. This is the perfect use for leftover sourdough starter or excess starter. I am not sure if you can consider them gluten-free sourdough pancakes but it is as close as I can get at this point. If you are not celiac, this should be a great recipe for you to try. Since so many have very specific dietary needs, it is recommended you only try these if you are confident you can have sourdough or active starter.
The good news is, if you cannot have sourdough make sure to try my gluten free pancake recipes below:
Want to use that extra starter for other amazing sourdough recipes? Check these out:
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