There’s something special about slowing down on Easter morning - a little more time, a little more intention, and something warm shared at the table. We teamed up with Symbiota to create these Easter Bunny Sourdough Protein Pancakes: a nourishing twist on a nostalgic favourite. Lightly spiced, gently sweet, and boosted with protein. Whether you’re using sourdough discard or a freshly fed starter, this recipe brings together the power of fermentation with comforting flavours - perfect for a relaxed, feel-good Easter morning.
Prep Time: 10 min | Total Time: 20-25 min | Makes: 4-6 pancakes
Ingredients
- 1 cup sourdough starter or discard (If using discard you'll find it has a slightly more sour flavour)
- 1 cup flour
- ¼–½ cup Mitchells Chocolate Protein Powder
- 1 egg
- ½ tsp nutmeg
- ½ tsp mixed spice
- ½ tsp cinnamon
- 1 tsp vanilla essence (optional)
- ¼ cup milk (add more if needed)
- 1 tsp baking soda
- ½ tsp salt
Cinnamon Swirl (optional)
- ¼ cup butter
- ¼ cup brown sugar
Instructions
- In a bowl, mix together the sourdough starter, flour, protein powder, egg, spices, and vanilla (if using).
- Add milk a little at a time until the batter reaches a thick but pourable consistency. Thicker batter will create fluffier, thicker pancakes (if that's how you like them).
- Allow the batter to rest for 10 minutes.
- Just before cooking, stir in the baking soda and salt until evenly combined.
- Heat a frying pan over medium heat and lightly grease if needed. Pour or ladle batter into the pan to form pancakes.
- Melt the butter and stir in the brown sugar until smooth. Transfer to a ziplock or piping bag.
- When the pancake has started to set on one side, pipe the cinnamon mixture onto the surface, then flip and cook until golden.
Alternatively, drizzle the swirl over the pancakes when serving. - Enjoy warm, straight from the pan, topped with fresh fruit or your favourite toppings.
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