Whole Wheat Sourdough Pancakes with banana and oats are a delicious variant on sourdough pancakes.
You can use active or discard starter for these whole wheat sourdough pancakes. With the added goodness of rolled oats and banana, they are an easy way to serve a nutritious breakfast.
This recipe uses 200g of sourdough starter.
How To Make Whole Wheat Sourdough Pancakes
Whole wheat sourdough pancakes are pretty easy.
You can use a whisk and mixing bowl, however you will need a stand mixer or electric beaters to whip the egg whites (unless you've got super biceps and prefer to whisk them by hand!).
You'll also need to pulverise the rolled oats before you add them (unless you buy them already blitzed).
- Separate eggs into yolks and whites.
- Whip whites to stiff peaks and set aside.
- Add egg yolks, sugar and vanilla to a separate mixing bowl and whisk together until creamy (you could use electric beaters or stand mixer for this).
- Now add sourdough starter, whole wheat flour, pulverised rolled oats, mashed banana, salt and milk to the egg mixture and whisk until well combined and smooth.
- Fold the egg whites through the mixture using a spatula.
- Heat a frying pan or skillet, add a little butter and oil.
- Fry spoonfuls of mixture until golden brown.
Whipping the egg whites and folding them into the mixture right at the end is crucial to the fluffiness of these whole wheat sourdough pancakes. Without this step, the whole wheat flour and oats, along with the banana could make them very stodgy.
How To Use Sourdough Starter
This recipe calls for 200g of sourdough starter. You can use fed and bubbly starter or discard.
I usually use fed starter - it doesn't have to be at it's peak, it can be a bit past. But I find that fresh starter works best. A happy, bubbly starter will also add to the airiness of these delicious pancakes.
If you use discard, just make sure it's not too sour or it will give the pancakes a really strong taste. You could add a little honey to offset the sourness if you like.
Tips for the Best Whole Wheat Sourdough Pancakes
Whole wheat flour and oats have the potential to be a bit heavy - but these pancakes are anything but! In fact they are super light and fluffy, just the way a pancake should be.
Here are some tips for making sure you get the fluffiest whole wheat pancakes ever!
- It's essential to pulverise the rolled oats - don't use instant oats or instant porridge. They need to be rolled oats that have been blitzed. You can do this using a food processor or Thermomix.
- If you'd prefer to leave the oats out, add 50g of whole wheat flour.
- Whipping the egg whites may seem like a chore, but trust me it makes all the difference! I find it easiest to use a hand held electric mixer to do this. It takes just a few minutes.
- Use the ripest bananas you can find. I've used a medium size banana that weighs around 100g. It adds natural sweetness to the pancakes.
- Try to get as much air into the mixture as you can - either by whisking in a bowl or using a stand mixer. Either method works, do whatever is easiest for you.
- If you want to make these in the Thermomix, I suggest whipping the egg whites first. Transfer them to another bowl. Add all other ingredients and mix on speed 6 for around one minute. Then fold the egg whites through by hand. If using the Thermomix, you don't have to pulverise the oats first, the Thermo will do this for you when you mix.
- This pancake mix is best used straight away because of the airy egg whites. You could mix this pancake batter up the night before and place it in the fridge until the next morning, however you will lose some of the airiness. It will thicken up a lot, so you might need to add a little milk and give it a good whisk before you use it. I recommend using fresh, active starter to mix up the batter if you are going to leave it overnight.
If you love these whole wheat sourdough pancakes, you might also like these ideas:
- If you'd like more whole wheat goodness, try this easy whole wheat rye sourdough bread recipe or for more oaty goodness, this sourdough oatmeal bread might be more your style.
- Want some different types of pancakes? You'll love these savory sourdough pancakes, or maybe these traditional sourdough discard pancakes are more your style?
- Maybe you'd like to try this whipped honey cinnamon butter or fig cream cheese spread to serve with your pancakes.
- Try these no wait sourdough recipes - there's one that you're sure to love!
Whole Wheat Sourdough Pancakes with Banana and Oats
- Mixing Bowl
- Stand Mixer or Electric Beater
- Frying Pan
- 200 g Sourdough Starter or discard
- 200 g Whole Wheat Flour
- 260 g Milk any milk (non dairy is fine too)
- 2 Eggs Separated into yolk and whites (I used 60g eggs)
- 40 g Sugar Caster
- 8 g Baking Powder 2 tsp
- 5 g Salt
- 5 g Vanilla Extract 1 tsp
- 40 g Rolled Oats Pulverised in a food processor
- 1 banana ripe (approx 100g)
- Separate the eggs into yolk and whites. Beat the whites until they form stiff peaks. Set aside (see notes for this).
- You can use a mixing bowl and whisk or a stand mixer for the next few steps:In a separate bowl, add the egg yolks, sugar and vanilla. Whisk until thick and creamy.
- Now to the egg yolk mixture add the baking powder, sourdough starter, whole wheat flour, mashed banana, pulverised rolled oats, salt and milk (basically all other ingredients). Whisk until the batter is well combined and smooth.
- Using a spatula, fold the egg whites through the pancake batter.
- The mixture should be well combined and very light and airy.
- Heat a non stick frying pan or skillet (medium heat) and add a little oil and or butter (I like to add both).
- Fry large spoonfuls of mixture until bubbles form, then flip them over and cook the other side until golden brown.
- Serve pancakes with your favorite toppings!