Sourdough Pancake

Your classic fluffy pancake bake, but with a protein boost to keep you full and fueled! Great for prepping in advance for easy weekday breakfasts.

Ingredients

• 1/4 cup vanilla protein powder (30g)
• 1/4 cup ChiChi (30g)
• 2 cups high-protein pancake mix (250g, use chocolate chip for extra flavor)
• 1/4 cup sourdough starter (50g, fed and active)
• 1 1/4 cups liquid egg whites (300g)
• 1 1/2 cups vanilla fat-free Greek yogurt (350g)
• 3/4 cup unsweetened almond milk (175mL)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Combine the dry ingredients (ChiChi, protein powder, and pancake mix) in a large bowl.
3. Gradually add the wet ingredients (sourdough starter, egg whites, yogurt, and almond milk) and mix until just combined. Avoid over-mixing to keep the bake fluffy.
4. Optional: Allow the batter to ferment overnight for extra depth of flavor, or bake right away.
5. Pour the batter into a 9x13-inch baking pan and bake for 25–30 minutes, or until the top is golden and set.
6. Cool before cutting into 6 large squares. Perfect for portioning out for the week!

Serving Suggestions:

• Top with your favorite nut butter and sugar-free syrup for a balanced, satisfying breakfast 😍