Almond sourdough pancakes and sourdough waffles are two ideas that will appeal to the waste-not-want-not cook in you. Both are simple to whip up, fluffy, delicious and are packed with protein and good-gut microbiomes! These two tested and approved FFA recipes are great ways to Use Your Excess Starter when you go to refresh it. And then you can sit back and enjoy a guilt-free breakfast!
Almond Sourdough Pancakes
Makes approximately 10, 3-inch Pancakes
- 2 cups Bob’s Red Mill Natural Almond Flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 heaping tablespoon sugar
- 1 cup sourdough starter (Use “fed” starter for an even fluffier result!)
- 3 large eggs
- 3/4 cup milk or water or more to reach desired consistency
- 1 teaspoon oil, to coat skillet
Preheat a skillet or griddle to medium heat. In a small bowl beat the eggs, sourdough starter and sugar. Combine almond flour, salt and baking soda. Add the wet ingredients to the dry and mix until combined. If batter is too thick, you can add a tablespoon of milk or water to the consistency you prefer. Pour oil onto hot skillet and wipe excess with a paper towel. Using a 1/4 cup measure, pour the pancakes onto the griddle. Let them cook on one side until you see bubbles, about three minutes, then turn. Serve with butter and maple syrup.
Here’s a great article from NPR about why sourdough is good for you…More Than Bread…Sourdough as a Window Into the Microbiome
Sourdough Waffles
Serves 3
- 2 cups sourdough starter
- 1/4 cup almond flour or other flour
- 2 eggs, beaten
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon melted butter
- 1/2 teaspoon baking soda
- Cooking oil spray
Preheat your waffle iron and spray with cooking oil. In a small bowl beat the eggs, sugar and melted butter. In a medium-sized bowl combine the sourdough starter, flour salt and baking soda. Swiftly mix the wet ingredients with the dry until lumps are gone. Pour onto waffle iron and cook until green light appears. Serve with maple syrup and butter. Or you can serve with fruit and whipped cream.
Here’s another way to use your sourdough starter from the kitchen at FFA for days that require a delicious slice of cake: Kentucky Jam Cake!
These look delicious! Do you use fed or unfed discard?
Plump and rising — “fed” starter — gives the best rise and a fluffier pancake, in my experience! Thanks for asking, Wendi! (I should add that this morning I used what was an “unfed” starter–it had been sitting two days on my counter–and I added the 1/2 teaspoon baking soda that definitely helped add to the fluff!)
I made these pancakes and they fell apart.
I added 1 teaspoon Xanthan Gum to the remaining batter.
Then they came out well.
So, I’d say the batter needs 2 teaspoons Xanthan Gum.
Xanthan gum for the win. Thanks.
My pancakes came out beautifully. Fairly flat, because I was using discard, but had no problems with falling apart. Lightly greased the pan with butter in between each batch.
Good to hear. Thanks for trying the recipe.
How do I adjust recipes with paleo flours such as almond to include sourdough discard?
Hi Olivia, to answer your question, I went to one of my favorite blog sites–the kitchn–and grabbed this link for you. The answer to your question is a bit mathy. Try and use a scale and a conversion table, if you have one.
You basically replace the water and flour in any baked good recipe with the starter/discard then make up the difference with your paleo flour and remaining required liquid. For example, 1 cup of starter/discard is 50% water and 50% flour. So one cup of starter/discard is 4 ounces of flour and 4 ounces of water. If a recipe calls for 2 cups of flour, your starter/discard now makes up 4 ounces of that flour and if the same recipe calls for 3/4 cups of liquid, your starter/discard becomes 4 ounces of that liquid. For more great information, go here and read…https://www.thekitchn.com/using-sourdough-starter-discard-23025996 And good luck with your conversions and using up your discard.
Hi. I made a small batch of these pancakes using with 1/3 cup discard, 1 tbs oat flour and 1/2 almond flour. Added 1/3 mashed banana and 1 egg. After the additions batter did not need the extra liquid, andthe pancakes turned out beautifully fluffy and held their shape.
Thank you for the wonderful recipe.
Greeting from Amsterdam.
Hi Susana, I’m glad you like the recipe and your additions and substitutions sound delicious, especially the banana. I’ll often add blueberries as well. Thanks again.
Cady
It would be really helpful if you could provide a version of this recipe in metric measurements. It is so much easier and less messy to put the mixing bowl on an electronic scale and put the ingredients straight into the mixing bowl to weigh them.
Also, I can measure flour with cups, but people’s starters vary, so probably vary in weight, and a cup of discard would weigh a different amount to a cup of doubled or tripled starter.
Can you tell me how much a cup of your starter weighs, in grams or ounces?