This recipe utilizes what some refer to as discarded starter, or the portion of starter you might toss out when feeding in the morning. These pancakes are a perfect use for that starter and make for a delicious accompaniment to freshly fried eggs. Coconut flour is listed as an ingredient to create a thicker batter which produces fluffier pancakes. It can be omitted, if desired, but will create thinner pancakes. Alternatively, you can feed your starter with a higher ratio of flour than water the night before – also known as lowering the hydration – to create a very thick starter and proceed with the recipe as written. This recipe serves 4, when served alongside other breakfast foods. Double this recipe if you’re feeding a hungry bunch. Ingredients
  • 2 eggs
  • 1 ½ cups discarded starter (fed so that it is quite thick)
  • 2 tablespoons coconut flour (optional)
  • Pinch of salt
  • ½ teaspoon baking soda
  1. Preheat skillet over medium heat.
  2. Beat eggs in a medium-sized mixing bowl. Whisk in starter, salt, baking soda, and coconut flour, if using.
  3. Once the skillet is very hot, ladle in 2-3 tablespoons of batter per pancake. Cook until bubbles just start to form and edges are firming up. Carefully flip and cook the other side for a few minutes or until golden brown.
  4. Transfer cakes to a platter and keep warm in the oven while you continue cooking up the rest of the batter. Serve warm with butter and syrup, or other favorite toppings.