Sourdough oat pancakes
Sourdough oat pancakes
I updated this recipe in January 2023. I removed the oil and added some lemon juice and millet. I really like the result. I usually make these pancakes when I want to feed my sourdough starter, but don't have time to make bread. I enjoy them that day for breakfast, then freeze the extras. They are easily reheated in the toaster.
Yields – 11-12 pancakes
Ingredients
⅓ cup active starter (approx. 65 grams -100% hydration)
1 ¼ cups plant-based milk
½ cup unbleached all-purpose flour
½ cup sprouted spelt flour or whole wheat flour
½ cup oats
¼ cup millet
1 tablespoon cane sugar
1 flax egg (1 tablespoon ground flax and 3 tablespoons water)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon lemon juice or vinegar
1 teaspoon cinnamon
½ teaspoon powdered ginger
½ teaspoon pink or sea salt
Steps
Day 1 (night time)
Feed your starter in the evening (I use 100% organic rye flour- whole not sifted) – sit it in a warm place overnight. In winter, I put it in front of my open dehydrator on its lowest setting.
Day 2 (morning)
Combine the ground flax and water. Let it sit until it starts to get gelatinous.
Mix starter, milk. lemon juice and seasonings in a bowl. Mix until the starter breaks down a bit. It will make it easier to incorporate with the dry ingredients.
In a separate bowl, add the remaining dry ingredients – mix well.
Combine the wet and dry. Let the batter sit for 10 minutes.
Heat up a seasoned or non-stick pan to medium high. Use a little oil if you want.
Pour pancake batter into the hot pan. A ¼ cup of batter makes a nice size pancake. When it starts to form bubbles on the surface, flip the pancake.
I usually freeze half the batch, placing a piece of parchment between each pancake, so they don’t stick together. I simply reheat the frozen pancakes in my toaster.
