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Fresh-Milled Protein Pancakes with Sourdough

Simple protein pancakes made with fresh milled grains and sourdough. The perfect breakfast for any day of the week!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 30 minutes
Course Breakfast
Servings 24 pancakes

Equipment

  • 2 Mixing bowls
  • 1 Kitchen Scale
  • 1 Skillet or electric griddle
  • 1 Cooling rack

Ingredients
  

  • 180 grams fresh milled flour, soft white wheat (1.5 cups)
  • 60 grams avo oil or butter, melted (1/4 cup)
  • 85 grams honey or 40g cane sugar (1/4 cup)
  • 120 grams cottage cheese or Greek yogurt (1/2 cup)
  • 240 grams sourdough discard (1 cup)
  • 2 eggs
  • 240 grams milk (We use whole, raw milk for this!) (1 cup)
  • ½ tsp salt
  • 1 tbsp baking powder
  • ½ tsp baking soda

Instructions
 

  • Mill your flour. I like soft white wheat flour for this recipe.
  • In a medium mixing bowl, combine your wet ingredients: butter, honey, cottage cheese/greek yogurt, sourdough discard, eggs and milk.
  • In a separate mixing bowl, combine your dry ingredients: flour, salt, baking powder and baking soda.
  • Pour your dry ingredients into your wet ingredients. Just barely stir them together and be sure not to over mix. Leave as many air pockets as possible.
  • Allow your batter to sit for 5-15 minutes.
  • While your batter rests, preheat your cooking surface, you can use a skillet, or cast iron pan. If using a griddle, it will need to be preheated to 325*F. 
  • Lightly oil your cooking surface, use a 1/4 measuring cup, pour the batter onto the preheated cooking surface.
  • Wait until the pancakes are full of air bubbles, then flip!
  • Serve warm with fresh butter, maple syrup, or jam!
  • Store them in an airtight container in the fridge for up to a week, or in the freezer for even longer. We love these silicone bags for our pancake storage!

Notes

It's important not to overmix your pancake batter. Overmixing will cause your pancakes to be tough and chewy.
Serve with fresh butter & maple syrup. We also love to serve these with cream cheese. Or serve with peanut butter & homemade jam.