1cupwhite whole wheat flour (121 grams; see notes in post for flour substitutes)
½cupunfed sourdough discard(120 grams)
1tablespoonsugarmaple or granulated sugar will work
For the rest of the pancake batter:
1large egg at room temperatureor 1 flax egg
2tablespoonsmelted unsalted buttercoconut or avocado oil work too
Toppings of choice
To make the overnight sponge:
In a small bowl, whisk together oat milk and lemon juice. Let sit for 10 minutes.
Meanwhile, weigh out your flour and sourdough starter. Place in a large mixing bowl.
Add lemon and milk mixture, along with sugar. Mix until just combined, being careful not to over-mix.
Cover and let sit at room temperature for 8-12 hours, or overnight.
To make pancakes:
In the morning, set out your egg at room temperature for about 20-30 minutes. Melt and cool butter.
In a small bowl, whisk together egg and cooled butter (or oil).
Add egg mixture to sourdough sponge along with baking soda, salt, and almond extract. Mix until just combined.
Heat a griddle to 325 F, or a large skillet over medium-low heat. Very lightly grease your pan.
Using a ⅓ cup measuring scoop, ladle batter onto heated skillet. Cook about 2-3 minutes or until the bubbles on top of the pancake start to burst, the edges look set, and the bottom has lightly browned. Flip, and cook another 30-60 seconds, or until bottom is golden brown.
Remove pancake from heat and place in a warm oven or cover with foil. Repeat with remaining batter.
Serve cooked pancakes with toppings of choice.
*You can also use 1 cup of buttermilk in place of the oat milk and lemon juice.