Buttermilk Protein Pancakes

Ingredients:

Wet Ingredients:

• 1 cup sourdough discard
• 1 cup buttermilk
• ¾ cup soy milk
• 2 large eggs
• 4 tbsp coconut oil (melted and cooled)
• 2 tsp vanilla extract

Dry Ingredients:

• 1 ¼ cup whole wheat flour
• 1 cup all-purpose flour
• 2 scoops protein powder
• ½ tsp ground cinnamon
• 1 tsp baking powder
• 2 tsp baking soda
• ½ tsp fine sea salt

Optional Toppings:

• Icing sugar
• Cranberry sauce
• Advocaat (a Dutch egg-based liquor) to taste

Instructions:

1. Mix the Wet Ingredients:

   • In a large mixing bowl or blender, combine the sourdough discard, buttermilk, soy milk, protein powder, eggs, melted coconut oil, and vanilla extract.
   • Mix well until all ingredients are fully incorporated, and the protein powder is free of lumps.

2. Mix the Dry Ingredients:

   • In a separate bowl, whisk together the whole wheat flour, all-purpose flour, ground cinnamon, baking powder, baking soda, and fine sea salt.
   • If you’re preparing the batter the night before, omit the baking powder and baking soda until the morning of cooking.

3. Combine Wet and Dry:

   • Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. It’s okay if there are a few lumps—avoid overmixing to keep the pancakes light and fluffy.

4. Frying the Pancakes:

   • Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with additional coconut oil if needed.
   • Once the skillet is hot, pour approximately ¼ cup of the pancake batter onto the skillet for each pancake.
   • Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear matte.
   • Flip the pancakes carefully (use a gentle wrist flick to avoid them sliding) and cook for an additional 1-2 minutes, or until golden brown and cooked through.
   • If you’re making multiple pancakes, keep the cooked ones warm by placing them on a plate in your oven set to the lowest temperature.

5. Serve:

   • Stack the pancakes on a plate. Optionally, dust with icing sugar and drizzle with cranberry sauce and Advocaat for an extra touch of indulgence (for a more grown-up version).
   • Enjoy your delicious and protein-packed pancakes!

Notes:

• Meal Prep Tip: You can prepare the batter (minus the baking soda and baking powder) the night before and let it sit overnight in the fridge. The batter only gets better with time!
• Freezing: Once cooked, these pancakes freeze well. You can store them in portions in small bags or containers, and they can be quickly reheated in the toaster for a fast and healthy breakfast on the go.
• Nutrition: The protein content is around 15g per serving of 3 pancakes, depending on the toppings used.

These Sourdough Buttermilk Protein Pancakes are a great way to enjoy a nutritious breakfast while using up your sourdough discard. The protein boost makes them a satisfying meal, and they are perfect for meal prep. Enjoy!