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Make Easy, Overnight Sourdough Orange Pancakes With Your Discard (Diabetic Friendly)

You mix up the batter for these pancakes and pop it in your refrigerator overnight for quick pancakes the next morning. The pancakes are full of nutrition with white whole wheat flour and flax seed meal (or just use eggs, if you don't have the flax meal). With little sugar, the pancakes are appropriate for diabetic diets (in moderation!). The pancakes are thick and fluffy, and the orange flavor complements the sourdough tang. Unsweetened applesauce and a little orange juice in the batter temper the sourness of the pancakes while also providing extra nutrition. I like the pancakes topped with a little yogurt and fruit, and my husband likes them with maple syrup. The pancakes also reheat well in the air fryer or toaster for breakfasts later in the week. With a little peanut butter or almond butter slathered on top, the reheated pancakes make a quick and easy breakfast on busy mornings. Enjoy!

Make Easy, Overnight Sourdough Orange Pancakes With Your Discard (Diabetic Friendly)
Make Easy, Overnight Sourdough Orange Pancakes With Your Discard (Diabetic Friendly)

Sourdough Orange Pancakes -- Serves 4 +


1 cup of sourdough starter/discard

1 1/2 tablespoons of milled/ground flax seeds (or just use a couple of eggs and a little

more flour in the batter)

1/2 cup of milk

2 tablespoons of canola oil

1/2 cup of unsweetened applesauce

1 teaspoon of vanilla

1/2 - 1 teaspoon of orange zest (depending on how strong you want the orange flavor)

1/4 cup of orange juice

3/4 cup of white whole-wheat flour, plus 1/4 cup of white whole-wheat flour, divided

3/4 teaspoon of salt

1/2 teaspoon of apple pie spice (or just use cinnamon)


In a large bowl mix together well (you can just use a spoon or whisk) the starter, flax seed meal, milk, oil, applesauce, vanilla, orange zest, and orange juice. Add the 3/4 cup of white whole-wheat flour, the salt, and spice and stir them into the mixture until completely combined. Cover the batter with plastic wrap and put it in the refrigerator overnight (or for 8 hours or so). When you're ready to make pancakes, add the remaining 1/4 cup of flour to the batter and stir it in well. Heat a non-stick skillet over medium heat and spritz it with olive or canola oil. Drop the batter by 1/4 - 1/3 cup portions on the skillet and spread out the batter a little with the back of a spoon. Let the pancakes cook until the tops have bubbles on them and have lost their shiny appearance. Flip the pancakes and let them cook another minute or two before removing them and cooking the remainder of the pancakes.

Make Easy, Overnight Sourdough Orange Pancakes With Your Discard (Diabetic Friendly)
Make Easy, Overnight Sourdough Orange Pancakes With Your Discard (Diabetic Friendly)

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