Sourdough Protein Pancakes with Wholewheat

Sourdough Protein Pancakes with Wholewheat
Sonja_For The Pleasure Of Eating

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I’m Sonja and “For The Pleasure Of Eating” is my food blog.

Whether you’re looking to shed a few pounds or discover new recipes, my blog is the perfect place to find ideas that impress your family and friends while creating a party in your mouth!

More about me and how I lost weight here.

 

These fluffy Sourdough Protein Pancakes with Wholewheat are a wholesome and nutritious twist on traditional pancakes. Packed with protein from the addition of protein powder, which enables us to skip the sugar, these pancakes are not only delicious but also a great way to use up your sourdough discard.

Sourdough Protein Pancakes with Wholewheat Ingredients

 

What to do with Sourdough Discard?

Having a whole jar of sourdough discard in my fridge is a blessing. So many delicious recipes, each with its own endless possibilities. If you look closely, you see that my discard is a mix of white and rye sourdough discard. Which is completely fine to use.
There will soon be more recipes for it coming up (Sourdough Discard Protein Buttermilk Waffles anyone?) but today, on special request, Pancakes!
The beauty of sourdough is both its unique flavour, which is very gentle in these pancakes, so they go fantastic with any sweet toppings you might like. Or, as special weekend treat, try them with maple sirup and crispy bacon. I promise you won’t look back.

It also makes flour easier to digest, for those of you with gluten sensitivity (not intolerance. If you are gluten intolerant, please switch to gluten free flour). It also lowers the glycemic index, important for diabetics and weight loss, as it means insulin will be released slower into the blood and with that less fat storage is triggered. And of course, it acts as a natural raising agent. Good news for fluffy pancakes, right?

Meal Prep

On the meal prep side of things, it doesn’t get much more practical than these Sourdough Protein Pancakes with Wholewheat. You can prepare the batter in the evening and keep it in the fridge overnight, where it will develop more flavour and get even fluffier due to the sourdough doing its thing. Just leave out the baking powder until morning if you do so, as it loses some of the effectiveness if left for longer.
And you can freeze them when done, just toasting the pancakes for a few minutes whenever a craving hits or you need a super quick, healthy breakfast.

Sourdough Protein Pancakes with Wholewheat

My Adaptations

While there are a few sourdough discard pancakes recipes out there (I got my inspiration from one of my favourite sites about sourdough “Farmhouse on Boone”), I wanted to add protein and part wholewheat in my Sourdough Protein Pancakes with Wholewheat. For both flavour and nutrition. The wholewheat flour adds nuttiness and fibre, while the protein powder contributes the benefits of protein, but also sweetness, so I was able to skip the sugar, lowering the calories in the process. Great for those of us watching our weight.

I was brave here with the 2 scoops of protein powder, knowing it will become creamy and delicious if I pre-mix it. For me this works particularly well with “MyProtein” Whey (Not sponsored or affiliated), as it adds no floury or chalky feel to the batter and tastes incredible on its own. I’ve used “Cinnamon Danish” here, since I love the flavour it gives, but you could use any vanilla protein powder you enjoy. Or chocolate. Go wild. 😉

How to Serve

As you see in the pictures, I love mine with blueberries and icing sugar. But in the end I decided to add a new maple syrup mix I discovered in Tesco: Half maple, half carob fruit syrup, meaning less calories. And god was I glad I did! None of the artificial flavour of the 0 calorie maple stuff, but “real” sweetness. Am I making sense? Do you know this weird “This is not really sweet” feeling some of the artificial ones leave? Or is that just me?

For more breakfast ideas with protein check my Cherry Bakewell Protein Oats. Or you could include your coffee right into the Tiramisu Protein Oats, which come in two versions: Overnight or warm. Your choice.

Want to spoil your guests with a stunning dessert, but have your protein at the same time? Try my Brown Sugar Pavlovas with Pistachio Protein Mousse and Strawberries.

However you like yours, enjoy! And let me know if you tried this recipe. I’d love to hear from you in the comments!

Sourdough Protein Pancakes with Wholewheat

Sourdough Protein Pancakes with Wholewheat

These fluffy Sourdough Protein Pancakes with Wholewheat are a wholesome and nutritious twist on traditional pancakes. Packed with protein from the addition of protein powder, which enables us to skip the sugar, these pancakes are not only delicious but also a great way to use up your sourdough discard.
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 14 Pancakes
Calories 132 kcal

Ingredients
  

  • 1 cup Sourdough discard
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 Scoops Protein Powder
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 ¾ cup Soy milk or any milk of your choice
  • 1 large egg
  • 4 tbsp Coconut oil
  • 2 teaspoons vanilla extract

Instructions
 

  • In a large mixing bowl, combine the sourdough discard, egg, coconut oil, and vanilla extract. Mix well until the ingredients are fully incorporated.
  • In a protein shaker, vigorously mix the protein powder and soy milk, until there are no lumps left and you have a very creamy mixture. Add to the sourdough mix.
  • For the next step: You can prepare the batter the evening before, but if you do, leave out the baking powder until the next morning, as it would lose some of its effectiveness overnight.
  • In a separate bowl, whisk together the whole wheat flour, all-purpose flour, ground cinnamon, baking powder, and fine sea salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing; a few lumps in the batter are fine.
  • Preheat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with additional coconut oil.
  • Once the skillet is hot, pour approximately 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface.
  • Carefully flip the pancakes and cook for an additional 1-2 minutes, or until they are golden brown and cooked through.
  • Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep them warm while you cook the remaining batter.

Notes

Serve the Sourdough Protein Pancakes warm with your favorite toppings such as fresh fruits, maple syrup, honey, or yogurt.
These can easily be frozen and just toasted for a few minutes, whenever you crave pancakes for breakfast. I usually make a big batch, to have a delicious and easy breakfast for the week.
 

Nutrition

Calories: 132kcalCarbohydrates: 18gProtein: 4gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 12mgSodium: 194mgPotassium: 88mgFiber: 1gSugar: 1gVitamin A: 134IUVitamin C: 2mgCalcium: 99mgIron: 1mg
Nutrition Facts
Sourdough Protein Pancakes with Wholewheat
Amount per Serving
Calories
132
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.001
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
12
mg
4
%
Sodium
 
194
mg
8
%
Potassium
 
88
mg
3
%
Carbohydrates
 
18
g
6
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
Vitamin A
 
134
IU
3
%
Vitamin C
 
2
mg
2
%
Calcium
 
99
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Breakfast, Easy, High Protein, Low Calorie
Tried this recipe?Let us know how it was!

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