Foodie Friday

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Healthy Recipe of the Week

Sourdough Pancake Recipe

Treat your loved one to breakfast in bed this weekend!

*Special credits to Peloton instructor, Emma Lovewell for sharing this recipe.



  • 1 1/3 cups Almond Milk (unsweetened)
  • 1 3/4 cups Flour (Almond Flour, Coconut Flour, or flour of choice)
  • 1/4 cup Cornmeal
  • 1 1/4 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 cup Sourdough Starter (Active!)
  • 3 tablespoons Butter (melted)
  • 2 eggs (whites and yolks separated)
  • 3 tablespoons Sugar


Make sure your sourdough starter is active! This means that the starter has not been sitting in the refrigerator too long. It should have the capability of doubling in size if it reaches room temperature and is fed flour.

Combine the dry ingredients (flour, cornmeal, baking powder, baking soda) and mix well. 

Beat egg whites until foamy and add sugar slowly until you hit medium-to-stiff peaks. 

Beat egg yolks into the milk-starter-butter mixture, and add to the dry mix.

Fold the egg whites into the yolk-flour mixture. It’s important not to overmix the batter, or else you’ll take out all the air!

On a hot griddle or in a large pan, spray oil or melt butter and heat until hot.

Ladle 1/3 cup of batter onto the pan and cook for 2 minutes per side. You’ll know when it’s ready to flip when you see mini bubbles appearing on the side.

Repeat until all batter is done, and top with your favorite toppings such as, caramelized bananas








Lovewell, E. (2022, April 24). Sourdough pancakes.  Live Learn Lovewell.

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