These whole-grain pancakes are really good and simple to make. They include protein, fiber, and healthy fat, and, in moderation, are acceptable if you're on a diabetic diet or want to "eat healthy." The pancakes also are a great way to use up a cup of sourdough discard without having to bake a full loaf of bread. I use no baking powder in the pancakes, as my starter is pretty robust. If you are worried about the lifting power of your starter or just want fluffier pancake, feel free to add a teaspoon of baking powder to the recipe in the morning before you make the pancakes. I usually make the batter, leave it on the counter for an hour or three (depending on whether I forget), and pop it in the refrigerator overnight. The next morning, I use the batter for pancakes--easy! You can serve the pancakes the traditional way with maple syrup, but we like them topped with more peanut butter for extra protein and less sugar. Enjoy!
Sourdough Peanut Butter and Chocolate Chip Pancakes (Diabetic Friendly) -- Serves 4
1 cup of starter/discard
1 large egg
1/2 cup of milk
2 tablespoons of natural (unsweetened) peanut butter
1/2 teaspoon of vanilla
1/2 cup of white whole-wheat flour
1/4 teaspoon of salt
1/4 cup of dark chocolate chips
In a large bowl mix together well the starter/discard, egg, milk, peanut butter, and vanilla. Add the flour and salt to the mixture and beat them in until completely combined. Stir in the dark chocolate chips. Cover the batter with plastic wrap and let it sit on the counter at room temperature for an hour or two or until it rises a bit (to make sure it's active). Refrigerate the batter overnight. The next morning, remove the batter from the refrigerator and stir it well. You can let it warm to room temperature first, but it's not really necessary. Heat a large non-stick pan over medium heat. Spritz the pan with a little olive or canola oil. Drop in about 1/4-cup of batter for each pancake (or whatever amount you want). Let the pancakes cook until the edges appear set and tops take on a slightly matte finish. Flip the pancakes and let them cook a minute or two longer. Repeat the cooking process with the rest of the batter.
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