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!
Ingredients
- 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
Instructions
- 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!