My sourdough discard pancakes are light, fluffy, and easy to make! Made with leftover sourdough starter discard, wheat flour, and almond milk, these delicious pancakes are family-friendly and ready in 30 minutes!
0 Whisk together the flours, sugar, baking powder and salt. Set aside.
1 In a separate bowl whisk together the remaining ingredients.
2 Pour the wet ingredients into the dry and whisk until smooth.
3 Allow the batter to rest for 10 minutes before cooking.
4 Heat a skillet over medium heat and lightly spray with spray oil.
5 Drop a ¼ cup of the batter into the heated skillet and cook for 3-4 minutes until bubbles start to appear.
6 Turn the pancakes over and continue to cook for another 4-5 minutes.
7 Remove and repeat with remaining batter.
8 Serve with your favorite pancake toppings.
