These pancakes (or waffles) are delicious and fluffy with no taste of sourdough in them. They are quick and easy to make and we usually double the recipe for our family because everyone loves them.
As I’m typing this up, we just happen to have our motorhome parked right beside International House of Pancakes. As I ate my stack of these fluffy pancakes topped with a creamy Strawberry Cashew Sauce, I was aware that IHOP really has nothing over me. =) These pancakes are delicious, filling, and nutritious and will promote health rather than break it down because of being loaded with sugar and white flour.
The reason these are a solid E even with the whole wheat flour and the addition of honey is because of the work of the sour dough. When left for 7 hours to ferment, it works similiar to when grains are sprouted. And the “sugar” in the honey is eaten up by the sourdough. (This recipe works well with refrigerated starter and doesn’t have to be as active as what you use for bread dough. However, for best results, make sure your refrigerated starter is fed at least once a week.)
Ingredients
- 2 C. cashew milk (We make our own.)
- 2 C. white whole wheat flour
- 1 C. sour dough starter
- 2 T. honey (or sweetener of choice)
- 2 t. salt
- 2 t. baking soda
- 2 egg whites
- 3/4 t. vanilla
- 3 T. vinegar (Eliminate this if making waffles.)
Instructions
- The night before you want to make the pancakes, in a large plastic bowl and with a wooden spoon, (keeping metal utensils away from the sourdough starter ) mix the milk, flour, starter and honey until well combined. Cover and let set at room temperature overnight or for at least 7 hours.
- The next morning, add the rest of the ingredients until thoroughly incorporated. Fry on a lightly greased skillet. Enjoy with a fruit sauce and an E compatible syrup.
![Pictured above: [Fluffy Sourdough Pancakes | http://www.themullettfamily.com/recipes/fluffy-sourdough-pancakes-thm-e/] with the Strawberry Cashew Sauce and THM approved syrup.](http://www.themullettfamily.com/wp-content/uploads/2016/03/IMG_6090-1024x665.jpg)
Click Here for my Creamy Strawberry Cashew Sauce
Hi Cindy, This is Elva. I would love to do the sourdough thing but need a starter. Did you make yours and would you care to share? Am coming to a dead end in finding how to start it. Thanks and May God Bless you and your family with a wonderful day.
Hi, Elva! Yes, I have a recipe for the starter. I will probably add a link up in the pancake recipe as well. Here it is: http://www.themullettfamily.com/recipes/sour-dough-starter/
Hope this helps!
My pancakes are gooey in the centre. Does this mean my starter wasn’t thick enough?
Hanna, I’m not sure if it was from the starter being too runny because they haven’t ever been gooey for us. But we usually use our starter directly from the fridge {and I know some people have it setting out} so I don’t know if that would make a difference or not. I would also make sure the skillet is not turned up too high as this causes the outside to get done while leaving the inside still gooey. I hope this helps!
Hello, looking forward to making these! Could you please tell me what “(THM-E)” stands for? Thank you!
Hi Shelah! Yes, THM stands for Trim Healthy Mama which is a pretty popular weight-loss lifestyle book written by two sisters. The basic idea is to separate your fats and your carbs into different meals, so you are not consuming both fuels at the same time. An S meal is a fats meal, and an E meal is a carbs meal. The plan also recommends eating plenty of protein with each meal.
So this labeling helps those who are following the THM lifestyle know whether it is a fats meal or a carbs meal. 🙂
Could I use almond milk in place of the cashew?
Hi, Rachel! Yes, you should be able to use almond milk. Cashews give the creamiest results, so for foods like soups, homemade ice cream, puddings, etc. you will want to use cashew milk, but for something like pancakes, almond milk should work great!
Hi Cindy! Have you ever tried, or heard of, making a sour dough starter with brown rice flour or oat flour?
Hi, Hillary! I’ve haven’t personally tried it, but I have heard of people using a completely gluten free combination of flours for sourdough starter. I just don’t know much about it. 🙂
These were amazing!!! We added blueberries to ours and it was perfect. What kind of vinegar did you use in the original recipe? I used apple cider vinegar and they came out great, but was wondering if white vinegar would have changed the taste?
Hi Stephanie. I’m glad you enjoyed them! Either apple cider or white vinegar should work fine. I don’t think it would alter the taste. Just make sure your baking soda is incorporated well so you don’t get bites of too much soda. And your starter also won’t taste as sour if you’ve fed it within a week.
Hello! I just made these as waffles and they are DELICIOUS! I was wondering though, what is the serving size. For my waffle iron, it made about 18 waffles. Thanks!
haven’t tried the pancakes yet but need starter receipe
Hi Brucene! Here’s the link on how to make your own sour dough starter: http://www.themullettfamily.com/recipes/sour-dough-starter/
Hi Cindy,
I have been making your english muffins and pancakes for quite a while now. We love them but the last few batches of muffins and pancakes seem to be much flatter and I can’t figure out what makes the difference. Any ideas for me? I just tested by baking soda and it is still good. We still like them but do like them better when they puff up a little better. Thanks!
Hi Kathy. I’m so glad you’re enjoying the recipes. (And I’m assuming you’re talking about the Sourdough Pancake recipe.) It sounds to me like your starter needs a bit of a boost. I would leave a bit set out at room temperature for a day or two and feed it every few hours. This should help make it more active. Using a bit of rye flour in the feedings will also help. Even using 1/3 rye for a few feedings will be sufficient. Here’s to fluffy pancakes again! =)
~Cindy
I made these this morning as waffles and I am so impressed! they are beautiful!