Whole Wheat Sourdough Pancakes with Banana and Oats

These delicious whole wheat sourdough pancakes are full of wholesome goodness with rolled oats, ripe banana, whole wheat flour and sourdough starter.

Course Breakfast

Cuisine American

Keyword Sourdough Discard, Sourdough Recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 73kcal

Equipment

Mixing Bowl
Stand Mixer or Electric Beater
Frying Pan

Ingredients

200 g Sourdough Starter or discard
200 g Whole Wheat Flour
260 g Milk any milk (non dairy is fine too)
2 Eggs Separated into yolk and whites (I used 60g eggs)
40 g Sugar Caster
8 g Baking Powder 2 tsp
5 g Salt
5 g Vanilla Extract 1 tsp
40 g Rolled Oats Pulverised in a food processor
1 banana ripe (approx 100g)

Instructions

Separate the eggs into yolk and whites. Beat the whites until they form stiff peaks. Set aside (see notes for this).
You can use a mixing bowl and whisk or a stand mixer for the next few steps:
In a separate bowl, add the egg yolks, sugar and vanilla. Whisk until thick and creamy.
Now to the egg yolk mixture add the baking powder, sourdough starter, whole wheat flour, mashed banana, pulverised rolled oats, salt and milk (basically all other ingredients). Whisk until the batter is well combined and smooth.
Using a spatula, fold the egg whites through the pancake batter.
The mixture should be well combined and very light and airy.
Heat a non stick frying pan or skillet (medium heat) and add a little oil and or butter (I like to add both).
Fry large spoonfuls of mixture until bubbles form, then flip them over and cook the other side until golden brown.
Serve pancakes with your favorite toppings!

Notes

Notes on Oats

This recipe uses rolled oats that have been pulverised. If you have rolled oats you can blitz them in a food processor or Thermomix before adding them.

Once the pancakes are cooked, they are suitable to freeze.

Nutrition