Dairy-Free, Nut-Free, Vegetarian
SERVES 4 (12 MEDIUM PANCAKES)
PREP TIME: 10 MINUTES / COOK TIME: 10 MINUTES
Pancakes get a microbiome-benefiting boost when they’re made with sourdough starter. Plus, they’ll have a slightly tangy flavor that adds more complexity to your typical breakfast. Serve these pancakes with fresh or cooked berries or no-sugar-added jam instead of traditional maple syrup for even more disease-fighting benefits.
1¾ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1½ cups unsweetened soy milk
1 egg
2 tablespoons vegetable oil, plus more for greasing
½ teaspoon pure vanilla extract
Bioactive ingredients:
soy milk, sourdough
1.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2.
In a small mixing bowl, whisk together the soy milk, egg, oil,
and vanilla.
3.
Add the sourdough starter to the small bowl, and stir using a wooden spoon until well combined.
4.
Pour the wet mixture into the dry mixture, and stir well.
5.
Preheat a pancake griddle or a large skillet, then grease lightly with oil.
6.
In ¼-cup portions, pour the batter onto the hot griddle. Cook for 2 to 3 minutes, or until the pancakes are bubbling thoroughly on the top.
7.
Flip the pancakes, and cook for 1 to 2 minutes, or until they have risen. Remove from the heat. Serve hot.
Per Serving:
Calories: 460; Total fat: 11g; Saturated fat: 2g; Protein: 14g; Total carbohydrates: 78g; Fiber: 4g; Sugar: 10g; Cholesterol: 41g