Buy Now →Sourdough Discard Oat Pancakes
These pancakes are a perfect way to use up sourdough starter discard rather than throwing it out!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 9 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
100 g sourdough starter discard*
200 g oat flour
200 g unsweetened almond milk**
3 Tbsp honey
1 tsp vanilla extract
1 tsp baking powder
1/2 rounded tsp salt
1/2 tsp cinnamon
Instructions
- Mix together all ingredients.
- Preheat a cast iron skillet over medium heat for a couple minutes. Turn heat down to low-medium then pour 1/4 cup of batter into skillet for each pancake. Cook both sides to desired doneness.
- Store leftovers in the refrigerator in an airtight container for up to 5 days or the freezer in a freezer-proof container for up to two months.
- Please leave feedback and your review if you made this recipe, this helps me tremendously! Thanks!
Notes
*Be sure your discard is fairly fresh (is from starter that has been fed within the last 5 days at least) because the older it is, the more sour it will be. The sour taste isn’t the best for these pancakes!
**Adjust the milk to make a pancake batter texture. You’ll need less milk if your sourdough starter is super runny, vs more milk if it’s super super thick. Mine was between the two.
Find it online: https://homecookedliving.com/sourdough-discard-oat-pancakes/
