Sourdough Discard Pancakes

The sourdough discard in these pancakes gives them an awesome flavor. They are light, fluffy and delicious. This recipe makes quite a bit of batter. We never use it all in one go. It stores well in the fridge for up to a week! Or make your pancakes and freeze the leftovers for something quick and easy to grab in the morning! We also like to add chocolate chips or fresh blueberries!

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons raw honey
• 1 teaspoon sea salt
• 1 cup sourdough discard
• 1 1/2 cups milk
• 1 large egg beaten
• 2 tablespoons avocado oil

Directions 

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the sourdough starter, milk, honey, egg and oil. Mix well just until combined.

Heat and grease your griddle.

Pour ¼ cup pancake batter on the hot griddle. Cook until the pancake starts bubbling on top, then flip the pancake.

Cook for an additional 1-2 minutes or until the pancake is cooked through.

Serve warm with butter and maple syrup!