The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole grain high fiber sourdough pancakes

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Doc Tracy's picture
Doc Tracy

Whole grain high fiber sourdough pancakes

Yes, sounds gross, disgusting, unless you like whole grains. But, actually I've fed my WG pancakes to white pancake eaters who won't touch whole grains and they've loved it! Today I decided I didn't want to throw away my yummy baby starter so I incorporated it into my usually non-SD pancakes. (haven't made pancakes since before I was baking with SD)


Here it is:


This is a very flexible recipe. Have fun with it. Use handfuls, kitchen spoons, don't level, measure or fluff. Substitute, add or vary ingredients everytime you make it! This is a recipe to stretch your wings and for those that have to have a recipe, this is a recipe to get away from needing a recipe with.


1 cup rye starter, proofed (is that the right term?)


1 egg


1 tbsp coconut oil, melted (non-dairy household) or butter


1 tsp baking soda


1 cup soy milk or regular milk or buttermilk (I use soy)


3 cups total (I used 1 cup whole wheat white, 1 cup AP, 1/2 cup wheat bran and 1/2 cup oat bran)


2 tbsps flax lightly ground (1 or two buzzs in my coffee grinder was enough) prefer golden flax seed


2-4 tbsps honey to taste


Favored variations-1 banana, 1 cup blueberries


And, cook on the griddle.
Enjoy with real maple syrup or homemade jam! Or, make into belgian waffles.


 

LLM777's picture
LLM777

I love these types of pancakes. It tastes good, is good for you, and doesn't leave you with a "blood sugar let down" in two hours.


I'll definitely try them. I just have to get a starter going. I haven't had much luck with whole grain starters. I know they can be done though. 


Thanks for the recipe!


 

spsq's picture
spsq

Sometimes I wonder if I'm the only person in the world who ALWAYS prefers whole grain to white?  It's white bread that tastes like cardboard, not whole wheat.


 


Of course, a well developed, fresh baguette being the exception....

Doc Tracy's picture
Doc Tracy

I agree. I think White bread/pancakes taste like what they are-paper mache glue. Except for an exceptional baguette or vegetable bread.

spsq's picture
spsq

P.s.   A great trick for making light and fluffy ww pancakes is to separate your eggs and beat your egg whites.  Beat the yolks until lemony, then beat in all the other liquid ingredients.  Fold all the dry, whites, and egg yolk mixture together lightly.  Viola!  Airy pancakes.

Doc Tracy's picture
Doc Tracy

Great trick. I've been playing with eggs and the KA, I'll try that next time. Thanks!