Sourdough Protein Pancakes (gut friendly)
Wake up to a delicious stack of gut friendly sourdough protein pancakes that are tender and fluffy on the inside with golden marbling on the outside. This sourdough pancake recipe is packed with collagen protein from grass-fed cows, high-quality fats like coconut oil, complex carbohydrates, and 0g of sugar. These fluffy sourdough pancakes are the perfect breakfast staple to keep you energized and nourished throughout the morning or as a great post-workout snack. And good news: these sourdough pancakes are perfect for freezing, so you can easily meal prep them throughout the week!
I like to enjoy these sourdough protein pancakes topped with roasted almond butter and a spoon of Anita's coconut yogurt for a healthy dose of fat. Or possibly even better - with melty grass-fed butter and local maple syrup.
Collagen protein is what gives these fluffy sourdough pancakes an extra burst of protein! Every morning, I like to have 1 - 2 scoops of Collagen or Gelatin protein powder. One of my favorite ways to pack in those nourishing amino acids is either in my morning omelet or added to my pancakes! Adding foods rich in collagen protein can help improve gut and joint health and keep our skin, hair, and nails healthy. At the moment, I have a few brands on hand: Vital proteins and Thrive Market.
What makes these gut friendly sourdough protein pancakes extra special?
Our Sourdough Pancake & Waffle Mix is made with 100% activated, high-quality stoneground ancient and heritage grains. The grains in our mix have already gone through a long, slow natural fermentation with sourdough starter for enhanced nutrition and gut health.
Sourdough fermentation is an ancient technique that increases the bioavailability of vitamins and minerals in grains, like B-vitamins, iron, zinc, calcium, and magnesium and improves nutrient absorption. This unique and traditional process awakens enzymes in grains to break down complex starches and proteins (like gluten) and neutralize anti-nutrients and lectins. Fermentation also creates prebiotic fibers, which feed beneficial gut bacteria and support a healthy microbiome.
Protein Powder and Collagen FAQ
Where does collagen powder come from?
Most collagen peptides come from the hides and connective tissues of cows. Normally, a wasted byproduct of the meat industry is now an "upcycled" high-quality health product. Traditionally, and up until recently, humans consumed most parts of the animal, including nutrient-rich organic meat and connective tissue. These days, we're heavily focused on consuming muscle meat. However, some of the most essential amino acids cannot be found in muscle meat but in collagen.
What special amino acids are found in collagen?
Collagen comprises of three essential amino acids: glycine, proline, and hydroxyproline. Combined, these amino acids offer plentiful benefits for your body. And since human collagen is made almost entirely of these three amino acids, our cells in our skin and connective tissue can easily absorb its benefits.
What is collagen good for?
Collagen peptides help supply the body with crucial amino acids needed to renew tissues, skin, bone, and tissue structures. Not only that, collagen has been shown to improve gut and joint health, as well as your hair and nails.
Favorite Brands for Collagen Protein Powder
The Grass-fed Collagen Peptides I always have on hand is from Thrive market. They source their collagen from the hides of 100% grass-fed bovines, meaning they are raised on pasture and allowed to freely roam without antibiotics or growth hormones. One scoop of their collagen powder contains 11g of protein.
Collagen Protein Powder Quick List:
- Best Budget Collagen: Grass-fed Collagen Peptides, Thrive Market
- Most Reviewed: Collagen Peptides, Vital Proteins
- Best for on-the-go: Collagen Peptides Powder Supplement Travel Packs, Vital Proteins
- Best marine Collagen: Marine Collagen Peptides, Natural Force
Can I use another protein powder?
Yes, definitely. Simply sub the collagen protein powder for any protein powder you have on hand. Depending on the type of protein powder you have, and if you notice the batter is thicker than you like, you might need to add an additional 1 - 2 tablespoons of almond milk. Some protein powders are starchier (like Pea Protein), requiring a little extra milk to get the texture right.
Can I makes these sourdough protein pancakes ahead of time?
Of course! If you want to make these fluffy sourdough protein pancakes ahead of time and enjoy them throughout the week or at a later date, simply follow one of the methods below.
- Refrigerate Pancake Batter Overnight. The night before you'd like to enjoy, make your protein pancake batter. Simply store in an airtight container or covered bowl in the fridge overnight. The following day, grab your batter out of the fridge, and you'll have pancakes in no time! To keep your pancakes light and fluffy, I recommend storing the batter for no more than 1 day in the fridge.
- Refrigerate Protein Pancakes. Cook up your pancake just as you usually would, and then store it in an airtight container in the fridge. When you're ready to enjoy, lightly coat a griddle with grass-fed butter or oil and place it over medium heat. Once the pan is hot, reheat pancakes for 1-2 minutes on each side or until heated through. The pancakes will last 3 - 4 days in the fridge! This is one of my favorite methods if you plan to have them as your breakfast during the weekday.
- Frozen Protein Pancakes. Make this easy sourdough protein pancake recipe (double it if you want extras!) and then allow the pancakes to fully cool. Simply add the cooled batch to a large storage container, seal, and freeze. To prevent pancakes from sticking together, you can stack them and separate each layer with parchment paper. I usually batch 3 - 5 pancakes together and then add a layer of parchment paper between each. This way, I can quickly grab my morning stack. Frozen protein pancakes will last in the freezer for 3 or more months. When you're ready to enjoy, remove them from the freezer and allow them to thaw overnight. The following day, reheat on a warm and lightly greased griddle for 1-2 minutes on each side. If you forget to thaw overnight, you can also warm the frozen pancakes in your toaster (yes, toaster!) or toaster oven.
Ingredients you'll need to make sourdough protein pancakes
- Grass-Fed Collagen Protein: Collagen protein gives these fluffy sourdough protein pancakes an extra burst of protein! The best part? Collagen glows with its ability to improve gut and joint health and promote healthy skin, hair, and nails. At the moment, I have a few brands on hand: Vital proteins and Thrive Market. For this recipe, include 2 scoops of collagen protein or your other favorite protein powder!
- Jesha's Bakery Activated Sourdough Pancake & Waffle Mix: Makes light and fluffy sourdough pancakes and waffles, perfect with whatever you're craving – maple syrup, honey, almond butter, a lil' flakey sea salt. Made with a nutrient-rich blend of ancient and heritage grains, organic ingredients, and so easy to make!
- Pastured Eggs: I opt for Vital Farms pasture-raised eggs. In addition to their rich nutrient profiles of essential vitamins like Choline, Vitamin D, and protein, they help our sourdough pancakes rise once they hit the griddle.
- Melted Oil or Grass-Fed Butter: You will notice I use melted coconut oil, but you can use avocado oil, olive oil, ghee (if you're dairy-free), or butter if you prefer! Coconut oil is usually what I have on hand.
- Almond Milk: You'll need a bit of milk or water to give the batter the right consistency. I personally love Malk's unsweetened almond milk, but you can use any milk or water!
How to make gut friendly sourdough protein pancakes
- In a medium-sized bowl, add eggs, water, oil. Whisk together ingredients thoroughly.
- Now add 2 scoops of Collagen protein powder or protein powder of choice.
- Next, add 2/3 cup of Sourdough Pancake & Waffle Mix to the wet ingredients. Stir until just combined. No need to over mix.
- Heat skillet to medium-high heat. Lightly oil with grass-fed butter or your favorite oil. I use vital farms butter.
- Pour batter onto the hot pan, using roughly 3 tablespoons per pancake. Cook for 1-2 minutes or until pancakes slightly puffs up.
- Flip cakes and cook until golden brown. If you find that pancakes are browning too quickly, then you need to lower the heat. I usually start on medium heat, then decrease to medium-low later to not burn my pancakes.
- Enjoy with maple syrup and grass-fed butter Or whatever toppings you love!
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #jeshasbakery. And of course be sure to follow along over on our instagram!
