Sourdough Discard Lemon Poppyseed Pancakes

The other day my boyfriend requested pancakes for breakfast, and since I am the loving control freak girlfriend that I am, and I rarely let him into the kitchen, I was happy to oblige this request. I had some leftover sourdough discard that I wanted to use and no eggs. So these are eggless pancakes and they very well might be my new favorite pancake recipe. They are packed with fiber, gut health, and flavor. All the requirements for a good healthy breaky!

Ingredients

• 45 grams sourdough discard

• 45 grams EVOO (extra virgin olive oil) plus some for frying pancakes

• 90 grams Greek yogurt or skyr

• 220 grams whole milk

• 30 grams sugar

• Juice and zest of 1 whole lemon

• 140 grams whole wheat

• 1 large pinch of salt

• 1/2 tsp poppy seeds (5 grams)

• 1/4 tsp baking soda

• 1/4 tsp baking powder

Method

• Add all your wet ingredients into a bowl and whisk thoroughly until fully combined

• Shift the dry ingredients straight into the wet and whisk into a batter. So simple.

• Into a properly heated pan, add EVOO and seat to medium heat. Cooking your pancakes in EVOO give them even better flavor and crispy edges

• Once oil has had a chance to heat, dollop in your pancake batter and form circles or shapes desired

• Cook like a normal pancake, flipping once bubbles come to the surface

• Makes about 12-14 four-inch pancakes

• make a fatty stack and eat with lots of butter, flakey salt, and maple

• And enjoy :)