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 | https://www.fromp2p.com//recipes/fluffy-sourdough-pancakes-thm-e/] with the Strawberry Cashew Sauce and THM approved syrup.](https://i0.wp.com/www.fromp2p.com//wp-content/uploads/2016/03/IMG_6090-1024x665.jpg?resize=533%2C346&ssl=1)
Click Here for my Creamy Strawberry Cashew Sauce
21 Comments
Elva Miller
Posted at 07:32h, 29 MarchHi 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.
Cindy Mullett
Posted at 13:55h, 29 MarchHi, 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: https://www.fromp2p.com//recipes/sour-dough-starter/
Hope this helps!
Hanna
Posted at 08:45h, 10 JulyMy pancakes are gooey in the centre. Does this mean my starter wasn’t thick enough?
Cindy Mullett
Posted at 10:27h, 13 JulyHanna, 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!
Shelah
Posted at 22:01h, 11 AugustHello, looking forward to making these! Could you please tell me what “(THM-E)” stands for? Thank you!
Cindy Mullett
Posted at 18:48h, 16 AugustHi 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. 🙂
Rachel
Posted at 22:41h, 03 OctoberCould I use almond milk in place of the cashew?
Cindy Mullett
Posted at 11:39h, 04 OctoberHi, 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!
Hillary
Posted at 17:59h, 14 DecemberHi Cindy! Have you ever tried, or heard of, making a sour dough starter with brown rice flour or oat flour?
Cindy Mullett
Posted at 13:51h, 16 DecemberHi, 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. 🙂
Stephanie
Posted at 11:45h, 16 JuneThese 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?
Cindy Mullett
Posted at 15:39h, 24 JulyHi 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.
Grace
Posted at 14:55h, 30 JulyHello! 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!
Brucene Mc Neil
Posted at 10:05h, 10 Aprilhaven’t tried the pancakes yet but need starter receipe
Brianna Mullett
Posted at 13:03h, 11 AprilHi Brucene! Here’s the link on how to make your own sour dough starter: https://www.fromp2p.com//recipes/sour-dough-starter/
Kathy Keeley
Posted at 15:59h, 01 JuneHi 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!
Duane & Cindy
Posted at 10:45h, 13 JuneHi 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
Katie
Posted at 08:24h, 01 AugustI made these this morning as waffles and I am so impressed! they are beautiful!
Liz Harrington
Posted at 10:04h, 25 JuneHow many pancakes would be a THM E serving?
Kris
Posted at 01:43h, 18 MarchDoes the recipe really call for 3 tablespoons of vinegar? Or is it supposed to be 3 teaspoons? My pancakes had a bad flavor to them. Used whole wheat flour, almond milk, and apple cider vinegar for the main ingredients. Any ideas? If I eliminated the vinegar, would the pancakes be flat?
Cindy
Posted at 15:25h, 20 MarchHi Kris. I believe this amount is correct. We’d have to make the recipe again to double check that it’s not an error, but it is for 5 cups of ingredients. The vinegar helps create a fluffy texture just as sour/buttermilk does in traditional recipes. It is also very important to make sure the baking soda is well incorporated in this recipe so you don’t get sour bites coming from the soda. I hope this helps.