Mango-Sourdough Pancakes

I’m back! I love the new blog design thanks to Nicole over at Techmomogy, and while I still have a lot of work to do on it to make it home, I’ve decided to begin posting again. I have a *lot* of new recipes and content to blog about! Stay tuned for some great giveaways too!


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Last week I visited with some friends to get a hands-on lesson in sourdough and to teach water kefir basics. I left with some very healthy sourdough starter and promptly purchased GNOWGFLINS Sourdough A to Z ebook. Since there aren’t any plain pancake recipes in the book (it contains a great-looking skillet pancake recipe) I improvised and came up with a delicious mango-sourdough pancake (we’ll talk more about sourdough in a later post). My kids declared that they were the best pancakes they ever ate. Since they say that all the time, I am not sure if I believe them, but they were pretty good.

I keep my sourdough in the fridge and take it out when I need it. It does not need to be super bubbly and active for pancakes.


Mango-Sourdough Pancakes

2 cups sourdough starter
1/2 tsp sea salt
2 tbsp raw honey or organic maple syrup
1 tsp cinnamon
4 tbsp organic butter or coconut oil, melted
1 pastured egg
1 tsp vanilla
1 tsp baking soda
1 mango


Peel and cut mango and place in blender. I have a Blendtec that I couldn’t live without, but some people prefer a Vitamix. Add all the remaining ingredients and blend. Heat a griddle, buttering to start and then between each set of pancakes. Cook pancakes as many as your griddle allows at a time.

Yield: About 20 small pancakes

Serve with organic maple syrup and/or yogurt.

When I make  these again, I will add a teaspoon of baking powder to the batter. These turned out very thin and crepe-like, which is fine but I prefer fluffy pancakes.



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