Sourdough Discard Pancake Recipe

Got extra sourdough starter? These Einkorn Pancakes are one of my favorite ways to put that discard to good use. They’re easy to whip up and will melt in your mouth. 

Ingredients:

• 2 cups einkorn flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons coconut sugar
• 1 teaspoon salt
• 1 cup sourdough discard at room temperature
• 1 1/2 cups milk at room temp
• 1 large egg
• 2 tablespoons coconut or olive oil

Optional Toppings:

• Grass fed butter
• Fresh berries
• Raw honey or 100% organic maple syrup
  

Instructions:

1. Mix the wet ingredients: In a medium bowl, whisk together the sourdough discard, milk, egg, and oil until smooth.
2. Combine the dry ingredients: In a separate large bowl, stir together the einkorn flour, baking powder, baking soda, coconut sugar, and salt.
3. Bring it all together: Pour the wet mixture into the dry ingredients and stir gently.
4. Preheat the pan: Heat a large skillet over medium heat. Add a little grass-fed butter and let it melt, coating the surface.
5. Cook: Pour about ¼ cup of batter per pancake into the pan. Cook until you see bubbles form on the surface and the edges start to set. Flip and cook another 1–2 minutes or until golden brown and cooked through.
6. Serve warm: Remove from the pan, top with your favorites, and enjoy immediately!