Do you want to know a secret?

Of course you do. Everybody loves secrets.

The secret is that this recipe was created for an upcoming healthy recipe book. But I don’t want to wait for the book to be finished, so I’m publishing it early (for free!).

How awesome is that?

One reason this is thrilling is because this recipe is in fact a double recipe. That’s right, two recipes in one.

Another reason this is exciting is because I’m sharing an improved method to make sourdough pancakes. This improved method is all about the flaxseeds. If you’ve read the post that goes along with Chocolate Sourdough Pancakes, you’ll remember that we began adding flax to our pancake mix in order to create fluffier pancakes. An emulsifier (flax in our situation) was the key to producing fluffier pancakes.

Over the course of time, we’ve learned that to create even fluffier pancakes, all you need to do is mix flax and water before you add it to the batter.

We started to utilize this method by mixing the ground flax with water the morning we made the pancakes. The downside was a dramatic increase in time the pancakes needed in order to be made. The (slightly) irritating part wasn’t that we had to mix the flax with water, mix the flax “egg” with the batter then add the vinegar and baking soda. The problematic aspect of this approach was the time we spent twiddling our thumbs.

We first waited for the flax egg. It’s recommended to allow at 15 minutes for the flax to sit undisturbed. The chemical reactions occur between the ground flax seeds and the water during this time.

Adding the flax egg, baking soda and vinegar to the sourdough batter was a quick task.

We were required to stand by another 10 minutes to allow the baking soda and vinegar to react.

Multigrain Sourdough Pancakes with Chunky Pear Salsa Recipe | www.carobcherub.com | Fall in love with breakfast all over again. You'll love these healthy pancakes. You don't have to enjoy them just for breakfast. Why not enjoy them for brunch, lunch or dinner? Easy, clean recipe for whole wheat pancakes. @carobcherub

The process of preparing the pancakes ended up taking half an hour. And we didn’t have cooked pancakes at that point. All we had was batter. Next we needed to transform the gooey batter to fluffy wholegrain goodness.

Depending upon the size of the pan, cooking all of the pancakes – we cook all the batter before eating to ensure fairness — took another 10-20 minutes.

The total time it takes to make breakfast was approaching an hour.

I’m willing to spend an hour preparing a meal in the kitchen, but taking an hour to cook pancakes is ridiculous. I knew there was a more efficient way.

So we decided to modify the routine. Instead of preparing the flax egg the morning we cooked the pancakes, we decided to prepare the flax egg the night before along with the batter.

By making this slight alteration to our preparation method, we cut the time it takes to prepare pancakes in half.  30 minutes is an acceptable time it takes to prepare a hearty plate of healthy pancakes in the morning.

Savor the recipe below and you’ll agree the pancakes are worth the (abridged) time and effort.

Multigrain Sourdough Pancakes with Chunky Pear Salsa Recipe | www.carobcherub.com | Fall in love with breakfast all over again. You'll love these healthy pancakes. You don't have to enjoy them just for breakfast. Why not enjoy them for brunch, lunch or dinner? Easy, clean recipe for whole wheat pancakes. @carobcherub

Whole Wheat Multigrain Sourdough Pancakes Recipe:

Individuals tired of wheat-heavy sourdough recipes will rejoice for Multigrain Sourdough Pancakes. The variety of flavors and textures from the multitude of grains will cure anybody of their sourdough boredom. Sourdough beginner? This recipe is stress-free to prepare and gentle on taste buds.

Vegan and free of added salt, sugar, oil, soy, nuts and seeds

Reasons to love this recipe: sourdough, multigrain, balanced omega ratio, whole wheat

Serves 2

Ingredients:

  • 50 g sourdough starter (active or not)
  • 50 g rolled oats
  • 50 g wholegrain corn flour
  • 50 g raw brown rice
  • 50 g whole wheat flour
  • 300 mL water
  • 2 tbsp flax seeds, freshly ground
  • 2 tsp baking soda
  • 2 tsp white vinegar

Preparation:

Combine the sourdough starter, grains and 300 mL of water in a medium bowl. Mix until homogeneous and cover with a lid or plastic wrap. Allow the batter to sit overnight at room temperature.

Thoroughly mix together the remaining water and flaxseeds in a small glass bowl. Cover the flax mixture with a lid or plastic wrap as well. Allow the flax egg to sit overnight in the refrigerator.

When you’re ready to cook the pancakes, whisk the flax mixture into the batter. Then add the baking soda and vinegar and gently mix. Allow the batter to sit for 10 minutes before using. While waiting for the bubbling mixture to calm, heat a nonstick pan to high heat.

Pour small amounts of batter into the pan to cook the pancakes.

When the batter color has turned a darker tan and the top is covered with bubbles, the pancake is ready to flip. Flip the pancake and allow the second side to cook for another minute. Remove from pan and repeat the process for the rest of the batter. Enjoy immediately.

Store unused batter in the refrigerator for up to two days. Supplement the batter with more vinegar and baking soda before using.

Chunky Pear Salsa Recipe:

Tired of using refined sugars to top your sweet baked goods? Taste this delicious Chunky Pear Salsa. Juicy, ripe pears don’t need any added sweetener to be satisfying. Limited spices supplement the pear flavor instead of hiding it. The result is a healthy salsa that can be used on breads, pancakes or even waffles.

Vegan and free of added salt, sugar, oil, soy, nuts and seeds

Reasons to love this recipe: sweet, simple, multipurpose

Serves 2

Ingredients:

  • 2 ripe pears
  • 1/2 tsp cinnamon
  • Pinch nutmeg

Preparation:

Wash pears as necessary.

Dice one pear into small chunks, discarding the core. Chunk size can vary depending upon texture preferences. Set aside.

Roughly chop the other pear, discarding the core again. Place the cinnamon, nutmeg and roughly chopped pear into a food processor. Blend into a smooth sauce.

Mix the blended pear mixture and chopped pear together. Chill until needed. Store up to 1 day refrigerated in an airtight container.

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  • Updated 10 months ago
Sara Binde
 

Sara is a health and nutrition coach. She advocates for a whole foods plant-based lifestyle and teaches the world how to achieve weight loss.