Sourdough Oat Pancakes

Another pancake recipe? I know, right?!?

I don't know why it's the baked goods that seem to always make it to the blog.  Maybe it's because it's something we make when we aren't hurried?  I don't know.

These pancakes came about due to necessity.  COVID19 has really changed how we do things it seems.  Bread has been scarse.  I've always wanted to make my own sourdough starter but until now, I didn't have the motivation to make it happen.  In an effort to save money, make fewer trips to get groceries, and for enjoyment, I finally made my own sourdough starter from scratch.  It's so easy.  It's really been an exciting experience for me.

Did you know that many people throw away half of their starter for days in a row while they establish a good starter?  I hate waste.  I especially hate waste when resources are hard to come by.  Stores have been wiped of flour and bread.  I suppose everyone else had the same idea of making bread.  While scrounging for recipes that use discarded sourdough starter, I found one for pancakes.  Simple enough!

Holy moly smokes!!!  That's Ellie's term.  HA HA.  The texture of these pancakes is amazing.  They don't fall!  They stay fluffy and puffy.  As long as I have sourdough starter in my house, I won't be making pancakes without it anymore.

Let me know how yours turn out.  What are your favorite pancake toppings?  Did you try the little freezer PBJ sandwiches?

Download the Recipe >> Sourdough Oat Pancakes

Ingredients
Dry Ingredients
1 cup oats, blended into flour
1 cup all-purpose flour, unbleached
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Dry Ingredients
2 tablespoons  granulated sugar
1 cup sourdough starter (or discard)
1 ½ cups milk
1 large egg
2 tablespoons canola oil
Preparation

1. Gather all ingredients and two medium sized mixing bowls.
2. Grind oats into flour using a blender or food processor.
3. Combine wet ingredients in one mixing bowl and  dry in the other.  Mix well.
4. Combine the wet and dry mixtures.  Don’t worry about clumps.  Overmixing makes chewy pancakes. 
5. Heat griddle to about 330 to 350 degrees fahrenheit.  Lightly grease the surface.
6. Pour about ¼ cup pancake batter onto the hot griddle.  Cook until you see little bubbles. Flip and cook for 1 to 2 minutes.
7. Serve with your favorite pancake toppings or syrups.

Tips

• For a balanced meal serve pancakes with a simple salad of baby greens, fresh fruit, and scrambled eggs or greek yogurt.
• Make little pancakes and use them as the bread for little PB&J sandwiches.  You can freeze them and BONUS, they don’t have any crust to waste!
• Freeze leftover pancakes  for a super speedy breakfast kids can prepare for themselves!