Sourdough Pumpkin Pancakes with Discard

I am just an average mid-western wife and mom who loves to cook. I enjoy trying new things, learning new techniques, and having fun in the kitchen. I host a family dinner every month. There are multiple food allergies in our family (dairy for me) so I have several gluten/dairy free recipes that I use often. I am always on the lookout for delicious, healthy recipes.

1 cup sourdough starter 250 grams

2 cups 2% milk

1 cup pumpkin puree 245 grams

2 tablespoons canola oil 26 grams, or coconut oil

1 teaspoon vanilla extract

2 cups all-purpose flour 270 grams

2 teaspoons baking powder 10 grams

1 teaspoon baking soda 6 grams

2 tablespoons granulated sugar 26 grams

1 teaspoon salt 6 grams

2 tablespoon pumpkin pie spice 11 grams

2 teaspoons cinnamon 6 grams

Directions at tastesoflizzyt.com

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