Healthy Pumpkin Sourdough Discard Pancakes Food
VEGAN PUMPKIN SPICE BREAD WITH SOURDOUGH DISCARD
Pumpkin bread isn't just for fall! I always have a lot of sourdough discard in the refrigerator and this is a great way to use it up no matter what the season. This is based on a King Arthur® recipe but tweaked a bit based on sugar and spice preferences, and made vegan so my daughter can enjoy it. I love to make multiple batches, slice the loaves, and freeze them in 1/2-loaf portions to thaw and enjoy as desired.
Provided by jaybu
Time 1h55m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Lightly grease two 9x5-inch loaf pans.
- Stir sourdough discard in a bowl. Let sit until bubbles start to form, about 5 minutes.
- Meanwhile, whisk flour, cinnamon, salt, baking powder, baking soda, ginger, and cloves together in a medium bowl until well combined.
- Combine pumpkin puree, mashed banana, brown sugar, oil, molasses, and vanilla extract in a separate large bowl; whisk vigorously until brown sugar is completely incorporated with no chunks remaining. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, at first whisking to combine and then switching to a heavy spoon and stirring until just incorporated; batter will be thick. Stir in raisins and walnuts and spoon into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 60 to 70 minutes. Remove from the oven and let cool in the pans for 5 minutes. Transfer loaves to a wire rack and cool completely before slicing, about 30 minutes.
Nutrition Facts : Calories 248.3 calories, Carbohydrate 39.2 g, Cholesterol 0.1 mg, Fat 8.7 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 245.6 mg, Sugar 13.4 g
HEALTHY PUMPKIN SOURDOUGH DISCARD PANCAKES
Something to do with your sourdough discard instead of wasting it! You can also use active sourdough starter for this instead of discard, I've used both successfully. This is a modification of this: http://yumarama.com/blog/2008/06/worlds-best-pancakes-starter-discard-rescue-recipe/ to make it a bit healthier!
Provided by vanettenk
Categories Breakfast
Time 40m
Yield 20 pancakes, 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Dump all in a bowl.
- Preheat pan w/non-stick spray.
- Whisk together. Add more milk as needed.
- Test pan for readiness by waiting until water droplets sizzle.
- Drop by 1/4 c amounts onto hot pan. Flip when bubbly.
HEALTHY PUMPKIN PANCAKES
My family loves these pancakes. They cook up very thick and heavy so two will seriously fill you up. They are great for teenagers who can eat you out of house and home, yet they aren't full of saturated fat, sugar, or processed flour. Also, pumpkin is a fruit so you are eating one of your servings of fruits and veges without even knowing it!
Provided by pixieglenn
Categories Breakfast
Time 25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the dry ingredients well.
- Mix all the wet ingredients in with the dry ingredients until there are no clumps.
- Cook on medium heat until the edges look dry, then flip.
- Remember, these pancakes will be dense and thick. This is how they are supposed to turn out.
- Super good with REAL maple syrup!
- Enjoy!
Nutrition Facts : Calories 97.4, Fat 3, SaturatedFat 0.5, Cholesterol 0.6, Sodium 180.1, Carbohydrate 15.7, Fiber 2.2, Sugar 3.8, Protein 3.2
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