High Protein Sourdough Pancakes
Elevate your breakfast game with these High Protein Sourdough Pancakes, a wholesome and nutrient-packed twist on the classic pancake recipe. Featuring a tangy sourdough starter and the creamy richness of unsweetened Greek yogurt, these pancakes combine exceptional flavor with impressive health benefits. Packed with oat flour, vanilla protein powder, and a hint of ground cinnamon, they deliver a hearty dose of protein and fiber to fuel your day. Perfectly soft and fluffy, these pancakes are quick and easy to prepare, taking just 30 minutes from start to finish. Serve them warm with your favorite toppings—think fresh fruit, maple syrup, or a dollop of extra Greek yogurt—for a satisfying and delicious breakfast that fits seamlessly into a balanced diet. If you're looking for a high-protein, sourdough-inspired dish that's both nutritious and indulgent, this recipe is the perfect choice!
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Recipe Information
Ingredients
- 240 ml sourdough starter (discard or active)
- 120 g unsweetened Greek yogurt
- 120 ml unsweetened almond milk (or any preferred milk)
- 2 large eggs
- 1 tsp vanilla extract
- 120 g oat flour
- 40 g vanilla protein powder
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp ground cinnamon
- 0.25 tsp sea salt
- 1 tbsp cooking oil or butter for greasing pan
Instructions
In a large mixing bowl, whisk together the sourdough starter, Greek yogurt, almond milk, eggs, and vanilla extract until well combined and smooth.
In a separate bowl, combine the oat flour, vanilla protein powder, baking powder, baking soda, ground cinnamon, and sea salt. Mix thoroughly to ensure the dry ingredients are evenly incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until a thick and smooth batter forms. If the batter is too thick, add more milk one tablespoon at a time until it reaches your desired consistency.
Heat a large non-stick skillet or griddle over medium heat and lightly grease it with cooking oil or butter.
Using a ladle or measuring cup, pour around 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly to shape the pancakes if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip them carefully and cook for an additional 1-2 minutes, until golden brown and fully cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your choice of toppings, such as fresh fruit, nuts, maple syrup, or a dollop of Greek yogurt for extra creaminess.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 2135 mg | 93% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 6.2 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 775 mg | 60% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1150 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
