Who doesn’t love pancakes
It doesn’t matter if you’re 5 or 50 – everyone loves pancakes.
And if you haven’t read my Beginners guide to Sourdough you can read it HERE. With a recipe and instructions on how to bake your own bread.
The journey continues – and to be honest it’s only going to keep growing – to watch me daily head over to instagram and follow me at @thefigure_
Then once you have that downpat you can start making an abundance of other yummy things.
These make so many as well you’l have pancakes for days!
What’s the difference?
Over the last few years as my health journey continues the more home cooking I’ve done. When you start reading the labels of packets on food you buy you start to realise so much of it has preservatives and additives. We know a lot of these are not good for our health – gut health and long term health. A few here or there is fine – but the more we consume and when you realise how often it pops up in store bought food – the more motivation it gives me to bake and cook at home.
When you start looking at the back of packets you realise the ingredients list is abundant of things that aren’t great for us. As my journey goes on – I’m all about finding better ways to fuel our bodies without having to have that stuff too.
The thing with a classic pancake recipe as well is the sugar content and low nutritional value. Most pancakes recipes consist of eggs, sugar, flour and milk. Meaning if you’re not adding some nutritional toppings ( not just maple syrup or honey) it’s not going to fuel you for the morning or add much in the way of health benefits. So I LOVE that this recipe compasses all the nutritional benefits AND are delicious too!
RECIPE
This will take you overnight to do. But the first step you do before bed will take you literally 5 minutes – so don’t be put off.
INGREDIENTS
OVERNIGHT MIXTURE
- 240g wholemeal flour
- 227g sourdough discard
- 30g honey
- 450ml full cream milk
- 3 tsp cream of tartare
BATTER
- the overnight mixture
- 2 large eggs
- 2 bananas, mashed well
- ¾ tsp salt
- 1 tsp baking soda
- 1 tsp vanilla extract
METHOD
The night before, mix the starter, flour, honey and milk and creme of tarter together. Then cover and leave at room temperature overnight.
In the morning, beat the eggs in to the banana with the vanilla Add it to the overnight mixture to just combine. Then stir in the salt and baking soda.
Cover and leave for 30 -60 mins.
Heat a pan and lightly grease (I like to pour my oil in then mop it up with some paper towel) then pour ¼ cupfuls in. Cook until the top bubbles then flip and cook until brown.
Serve with high protein, yoghurt, berries and maple syrup
ENJOY
I hope you enjoy making my sourdough pancakes as much as we do. The kids love this and it’s a great breaky for everyone!
Make sure you tag me on instagram thefigure_ and comment below when you make them.