Sourdough Protein Pancakes
Light, fluffy pancakes made with sourdough discard and protein powder for a breakfast that's comforting, nutritious, and power-packed.
Ingredients
- 1 cup sourdough discard active or inactive
- 2 large eggs
- 1/2 cup Greek yogurt or cottage cheese
- 1 scoop protein powder whey, pea, or collagen
- 1/2 cup oat flour or whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon optional
- 1 tablespoon maple syrup or mashed banana
- 1/4 cup milk or milk alternative
- 1 tablespoon butter or coconut oil for greasing the pan
Instructions
- In a medium bowl, whisk together eggs, sourdough discard, Greek yogurt, milk, and maple syrup until smooth.
- Add protein powder, flour, baking soda, and cinnamon. Stir gently until just combined. Do not overmix.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or coconut oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2–3 minutes or until bubbles appear on the surface.
- Flip the pancakes and cook for another 1–2 minutes until golden and cooked through.
- Serve warm with fresh fruit, yogurt, or nut butter.
Notes
To make gluten-free pancakes, use oat or almond flour. For dairy-free, use plant-based yogurt and milk. You can freeze leftover pancakes in a single layer and reheat in a toaster or skillet. Great with blueberries, banana, or chopped nuts added to the batter.