1½ cups water, divided
1 cup all-purpose flour
1 cup sourdough starter
3 tbsp flaxseed meal
1½ tsp baking soda
unsalted butter, for greasing
For Serving:
3 tbsp honey, or syrup, per serving
Bring ½ cup of water to a boil.
Working quickly, add your flaxseed meal into a bowl and pour your boiled water. Whisk to combine and set aside.
In a mixing bowl, combine your remaining water, flour, and sourdough starter. Whisk until evenly incorporated.
Cover both mixtures, then set aside the flaxseed mixture for 1 to 2 hours.
Fold your flaxseed mixture and baking soda into your sourdough mixture until evenly incorporated.
Grease your skillet with butter and heat over medium heat. Pour roughly ¼ cup of batter into your skillet and cook the pancakes for roughly 2½ minutes per side. Repeat until you have used up all your batter.
Drizzle with honey or maple syrup and serve.
Sugar: 17g
:
Calcium: 29mg
Calories: 329kcal
Carbohydrates: 67g
Fat: 4g
Fiber: 4g
Iron: 2mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 2g
Potassium: 112mg
Protein: 8g
Saturated Fat: 1g
Sodium: 558mg
Vitamin C: 1mg
