Whole Wheat Sourdough Pancakes

We love adding granola to everything that needs a bit of crunch—and that includes soft and fluffy pancakes. Our latest Maple Sage granola adds the perfect texture, alongside a slight sweet and savory depth. We add homemade sourdough starter to this delicious stack of pancakes to get a nice, slightly tangy kick. If you don't already have a starter or want to make your own, we love using Jesha's Sourdough Pancake Mix.

Makes about 12 pancakes.

Ingredients

Whole Wheat Pancakes:

1 cup sourdough starter discard
1 1/2 cups milk
1 large egg beaten
2 tablespoons olive oil
2 tablespoons maple syrup
2 cups whole wheat flour
2 teaspoons powder
1 tsp baking soda
1 teaspoon salt
1 tsp Dona Chai Spice dust

To finish:

Maple Sage Granola
Skyr (we love Norr Organic)
Fresh fruit of choice
Maple Syrup

Preparation

In a large bowl, whisk the sourdough starter, milk, egg, oil and maple syrup. In a small bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients into the wet ingredients and mix gently just until combined—do not overmix.

Heat a nonstick pan over medium high heat, melting over a little butter.

Pour ¼ cup pancake batter on the hot griddle using a measuring cup or a ladle. Cook until the pancake starts bubbling on top, then flip the pancake.

Cook for an additional 1-2 minutes or until the pancake is cooked through.

Serve warm with syrup, yogurt, and granola for crunch.

Whole Wheat Sourdough Pancakes

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