Description
A definitive guide to creating incredibly light and airy gluten-free pancakes using the natural power of fermented sourdough starter.
Ingredients
Scale
- 1 cup Gluten-Free Sourdough Starter (discard or active)
- 1.5 cups Gluten-Free All-Purpose Flour (with xanthan gum)
- 1 cup Milk of choice
- 2 large Eggs
- 2 tbsp Melted Butter or Coconut Oil
- 1 tbsp Cane Sugar or Honey
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 tsp Vanilla Extract
Instructions
- Whisk together starter, milk, eggs, fat, and sweetener in a large bowl.
- Sift together flour, baking powder, baking soda, and salt.
- Gently fold dry ingredients into the wet mixture until just combined.
- Let the batter rest for 15-20 minutes to allow for hydration and aeration.
- Heat a griddle to medium-low and lightly grease.
- Pour 1/4 cup of batter per pancake and cook until bubbles form.
- Flip and cook until golden brown on both sides.
Notes
High in probiotics, easier to digest, incredibly fluffy texture, and reduces food waste by using sourdough discard.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 285 kcal