Sourdough Discard Pancakes
Since the beginning of this year, I have created and nurtured my sourdough starter (his name is Zeus), and he has allowed provision of an abundance of creations such as constant sourdough loaves, hot cross buns, pancakes, crumpets, pizza bases and so so much more!
Sourdough discard is the portion of sourdough starter that is removed before feeding and refreshing the starter. As sourdough discard is a fermented food, it contains beneficial bacteria that can support gut health. These bacteria, such as lactobacilli and bifidobacteria, help to break down food and aid in nutrient absorption. Sourdough discard is also a good source of dietary fiber, which is important for digestive health and can help to reduce the risk of chronic diseases. Fiber can also help to regulate blood sugar levels and promote satiety, making it an important nutrient for weight management.
Makes 6 Pancakes
Ingredients:
1 cup sourdough discard
2 teaspoons spirulina powder
1 cup green banana flour
A splash of milk; to desired consistency
Toppings: fresh fruit, local honey, grass fed butter
Ingredients:
Combine the sourdough discard and spirulina together in a mixing bowl until well combined.
Next, slowly add in the green banana flour, mixing until the batter becomes thick and creamy.
If the batter seems too thick, add a splash of milk to thin it out to your desired consistency.
Over medium heat with a drizzle of coconut or extra virgin olive oil, add ¼ cup of batter onto the pan for each pancake.
Cook the pancakes for 2-3 minutes on each side, until golden brown and cooked through.
Serve your pancakes warm with your favorite toppings such as fresh fruit, honey, and/or butter.
