These sourdough discard buckwheat pancakes are easy, from scratch, and delicious. They are healthy, and quick to make!
Why Buckwheat?
You will see a few different pancake recipes here on the blog. That is because we love pancakes! They are so fast and easy to make, and just a few changes to the ingredients creates a whole new experience.
We discovered buckwheat more recently, when looking to lessen the amount of gluten we consumed. Weather you want to expand your diet, or you are cutting out inflammatory foods, buckwheat is a heart healthy, fiber filled, and naturally gluten free option. It is high in quercetin, which is anti-inflammatory and great for the immune system!
Why Sourdough?
Sourdough is a mixture of water and flour that uses the natural yeast in the environment, and ferments. Fermented foods are high in gut friendly bacteria, and more easily digestible. They can be problematic for people with histamine intolerance and if you have any issues with gluten you should discuss this with your trusted healthcare professional.
This recipe can use sourdough discard which is unripe starter that you would through away or use in a discard recipe. It cannot raise a loaf of bread, but to gain the benefits of the fermentation should still be a developed starter.
Before today’s recipe my sourdough was fed about 20 hours before in our cooler home and left out on the counter.
A ripe or fed starter would be starter right after a feeding, about 4-5 hours later. This starter would have doubled in size, and be ready for bread. We used sourdough discard for this recipe, and although not ready for bread the starter should still have bubbles in it and smell like sourdough!
How to Make These Sourdough Buckwheat Pancakes
Mix the wet ingredients in the bowl of a stand mixer. If you do not have a stand mixer, mix throughly by hand! Combine the dry ingredients and slowly add in.
Preheat your griddle or pan and grease it with butter or oil. Pour the batter into the pan. We use a cookie scoop to get the same sized pancakes.
When the batter has many air holes, the shine has gone away, and they are a little darker around the edges, they are ready to flip! Use your spatula to turn each pancake over.
Ready to serve! Add some fruit, maple syrup, and enjoy!
Sourdough Discard Buckwheat Pancakes
Equipment
- 1 Stand Mixer (optional)
- 1 Cast Iron Girddle (or your favorite pan for cooking pancakes)
- 1 Spatula
- 1 Measuring cup
- 1 Measuring spoon set
- 1 Cookie scoop (or spoon)
Ingredients
- ¾ cup sourdough discard
- 1½ cup buckwheat flour
- 1 tsp baking soda
- ¼ cup maple syrup
- 2 tbls oil (coconut, olive, or avocado)
- 2 cups coconut milk
Instructions
- Combine the wet ingredients in the bowl of a stand mixer
- Add in the flour and baking soda
- Preheat and grease griddle
- Using a cookie scoop for even pancakes, pour 3 pancakes onto a hot well greases griddle
- When the pancakes have bubbles and are no longer shiny, flip using the spatuala
- Place the pancakes on a plate or rack, and repeat until all the batter is used up
Notes
After making pancakes for breakfast, check out the rest of the blog to get more food from scratch recipes!
Buckwheat can be a fun and healthy way to change things up in the kitchen! How do you like the earthy and nutty flavors of buckwheat? Let us know the comments below!
Thank you, and I hope this post brings joy!
Stella Maris, Ora Pro Nobis!
