How to Make Easy Sourdough Peanut Butter Pancakes (Diabetic Friendly)
- Leigh
- 2 days ago
- 2 min read
These simple peanut butter pancakes are good! They also are good for you, with plenty of protein from the peanut butter. The pancakes keep well, and you can make a batch, pop the remainder the refrigerator, and reheat one or two pancakes in the toaster or air fryer for a quick breakfast later in the week. I use white whole-wheat flour in the pancakes, which adds extra nutrition, especially fiber. The pancakes have the signature sourdough "tang" to them and have a much more complex taste than traditional "Bisquick" pancakes. I don't use refined sugar in the pancakes, so they aren't sweet. You can certainly add a bit of white or brown sugar to the batter, if you'd like sweeter pancakes, but, if you're diabetic, I recommend leaving the sugar out or, do as I do and add in a quarter cup of date puree (see: https://www.thenfeedthem.com/post/how-to-make-date-puree-and-why-you-should-especially-if-you-re-diabetic-or-cutting-back-on-sugar ). As is--with a good amount of protein, healthy fat, and no added refined sugar--the pancakes are great if you're on a diabetic diet or want to "eat healthy." My husband likes the pancakes with a little maple syrup, and I like them topped with more peanut butter and, sometimes, banana slices. Enjoy!
Sourdough Peanut Butter Pancakes (Diabetic Friendly)-- Serves 4
1 cup of sourdough starter/discard
1 large egg
1/4 cup of canola oil
1/4 cup of date puree
1/3 cup of peanut butter (use the kind that is only peanuts/no sugar added)
1 cup of white whole-wheat flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of milk
1 teaspoon of vanilla
In a large bowl whisk together well the starter/discard, egg, oil, date puree, and peanut butter. Add to the bowl the white whole-wheat flour, baking powder, and salt and mix them in with a spoon. Stir in the milk 1/4 cup at a time, then stir in the vanilla. Heat a large non-stick pan over medium heat and spritz or brush it with canola oil. Drop small scoops of batter (I use 3-4 tablespoons) onto the hot pan and spread the batter out a little with the back of a spoon or a spatula. Let the pancakes cook for about 5 minutes or until the tops have a matte/not shiny look. Flip the pancakes and let them cook another minute or two. Remove the pancakes and keep the warm while you cook the remaining batter. You can use waxed paper to separate the leftover pancakes and refrigerate them, sealed in a bag or container, for later in the week.
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