Oat, Strawberry, & Protein Pancakes [Vegan] [Sourdough Discard Recipe] [Quarantine Day 42]

So it’s been a week since I began the sourdough starter making process and I think it’s almost ready. I see lots of bubbles and it definitely looks like it’s almost doubled. But I’m going to feed it for one more day to make sure it’s fully mature. In the meantime, I used yesterday’s discarded starter to make pancakes, with oats, strawberries, and protein powder (the latter was my son’s idea).

Yes, very, very healthy! And they were soft and fluffy, and tasted amazing!

Take one cup of the discarded sourdough starter.

I added 1 tsp baking powder*, 1/2 cup soaked oats, 1 egg yolk, 1 tsp vanilla extract, 1 egg white, & 3 strawberries (chopped).
Vegans: Please exclude the egg. The pancakes will still be soft and fluffy. [Please read my notes at the bottom for updates.]

Then we added 1/4 cup protein powder. The resulting batter was just the perfect consistency so I didn’t need to add any flour to it.

And so it was on to making the pancakes….In addition to the strawberries in the batter, I also topped the pancake with more….

My son lathered a couple w/ peanut butter, upping the protein intake, and topped them with maple syrup.

I had some leftover batter and knew that it wouldn’t keep so I dug out two ramekins and baked a couple of muffins.



  • I made them again a day later, yes, again with more of the sourdough discard.
  • This time I excluded the egg and the pancakes still came out good. [Vegan]
  • I also replaced the baking powder with Eno. The resulting batter was much more frothy & the pancakes even softer.

  • I did not use any butter or shortening or oil at all except greasing the ramekins with an olive oil spray.
  • The second time around I also added a little less than 1/4 tsp of ground cinnamon.

[P.S. Now I’m wondering what new use I can put tomorrow’s discard to, lol.]

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