SOURDOUGH PROTEIN PANCAKES
We’ve been in the market for a new protein powder for a while. We tried the store variety at our supermarket out because it was cheap, but neither of us was thrilled with the flavor. It also didn’t play nice with our sourdough starter - and if you know us, you know how important pancakes are to us. If our starter can’t get going during an overnight session with our ingredients, there’s a problem.
Enter the Organic Brown Rice Protein Powder from Naked Nutrition. One of the things that grabbed me straight away about their modus operandi? The tagline on their products:
Don’t let labels and big agribusiness fool you; additives are for their bottom line, not your health.
Clearly a company after our own hearts. Their protein powder is also low FODMAP, which means no bloating for people dealing with IBS. Simple, whole ingredients do that for you.
Indeed, the sourdough pancakes we made with their protein powder last night were incredible -and incredibly filling. James typically eats 7 or 8 pancakes in a sitting; sourdough pancakes are typically light affairs, with the grains partially predigested by our little sourdough pet. The helpful addition of protein powder that actually played nice with the starter meant for a much more filling meal - James only got through four of these cakes this morning! That means you get a lot more bang for your buck when it comes to making pancakes, and Sheila likes to enjoy the cakes all week as a result.
We also frequently freeze special batches of the pancakes for later thawing; perhaps they have more fresh additions that may not last the week in the fridge (like this batch, with the fresh strawberries). There are few things more rewarding than a thawed serving of sourdough pancakes.
- 4 cups of flour (we prefer freshly milled whole wheat)
- 4 scoops of Naked Nutrition Organic Brown Rice protein powder
- 1/3 cup starch (we used potato starch this time around, but any starchy powder will do; for a more Southwestern style pancake, trying adding corn starch or blue corn meal)
- 1/2 cup of flax
- 1 cup of buckwheat
- 2 tablespoons of olive oil
- 1/2 tsp of vanilla
- 3/4 cup of fresh strawberries, sliced
- 1 tsp salt
- 1 cup of hot water (for the buckwheat)
- Cinnamon / nutmeg to taste
- 100g / 150g of sourdough starter
- Boil 1 cup of water and pour into a separate bowl. Combine with the buckwheat and let soak at least 10 minutes.
- Mix the flour, starch, protein powder, sliced strawberries, and flax together with the water, oil, and sourdough starter
- Add in the salt and vanilla and mix well
- Let sit overnight (we usually make our pancakes batter right before going to bed) for at least 8 hours
- Heat up a small amount of oil on a non-stick skillet
- Carefully ladle out 1/4 cup sized pancakes onto the skillet. For lighter pancakes, you typically flip as soon as the cakes start to bubble, but because we use whole wheat and whole grain ingredients, we typically let the cakes sit on the first side till they are brown at the edges and fully bubbled. It makes flipping them much easier, and they will cook through with a better consistency.
- Heat the other side of the cakes through till fully cooked. This process, with a well hydrated pancake batter, can take 15 minutes at medium heat. Don’t get impatient! Soggy pancakes will ruin a perfectly good breakfast.
- Enjoy with maple syrup, agave, or your favorite toppings. Sheila occasionally likes to treat herself to pancakes with a little nut butter on top — yum!
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