Sourdough Protein Pancakes: Rise and Shine with this Delectable Recipe! -

Sourdough pancakes are DELICIOUS but can be a problem for those looking to keep their protein levels high and carb intake lower. Not any more!

Ingredients

Makes 6 6-8″ pancakes

Dry ingredients

1 C Kaged Vanilla Whey Protein (Use code MISSI15 for 15% off at checkout)
1/2 C flour
1/2 tsp. fine sea salt
2 tsp. baking powder
1 tsp. baking soda

Wet Ingredients

1 cup sourdough starter (sourdough discard or active sourdough starter) (<< I’ve made so many great sourdough recipes from this site)
2 large eggs ( whisked)
1 cup milk – I like to use 2% Fit Milk by Darigold as it is higher in protein
3 tbsp. melted butter or coconut oil, plus more to coat the skillet

Directions

In a medium bowl whisk together the wet ingredients. In a separate bowl mix together the dry ingredients. Combine the wet and dry ingredients and mix well. When a smooth batter formed, whisk slowly; occasional lumps are acceptable.

Melt a smidge of butter in a small 6-8 inch cast iron or nonstick skillet over medium-low heat. To coat, swirl the pan around.

Add one-half cup of batter to the pan. Cook, reducing the heat as necessary, for one to two minutes. Turn it over as soon as the edges start to swell and bubbles start to form on the surface. Cook for about one more minute. While preparing the remaining pancakes, place one on a sheet pan and keep warm in the oven.