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Gluten-Free Sourdough Pancakes

It doesn't get any better than this!
Course Breads and Grains
Cuisine Traditional Food Preparation
Keyword gluten-free pancakes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 184kcal
Author Donielle

Ingredients

  • 1 cup brown rice sourdough starter
  • 1 cup gluten free flour mix
  • 2/3 cup water
  • 1 Tbsp maple syrup or equivalent sweetener
  • 1 egg lightly beaten
  • 3 Tbsp coconut oil or melted butter
  • 1/2 tsp sea salt
  • 1 tsp psyllium fiber or xanthan gum
  • 1 tsp baking soda
  • 1 Tbsp water

Instructions

  • The night before you want to make these: mix the starter with 1 cup of GF flour mix and 2/3 cup water. Leave it in a warm place overnight to continue the sourdough process. 
  • In the morning add the sweetener, egg, oil or butter, sea salt, and either fiber or xanthan gum.
  • Dissolve the baking soda in the water and then gently fold into the batter.
  • Place about 1/4 cup of the batter onto a medium-hot skillet and flip when the bubbles in the batter stay open. Cook the second side until done.
  • Serve with a quality grass-fed butter, nut or seed butter, and/or maple syrup.

Notes

I use 1/2 cup oat flour and 1/2 cup millet flour for the gluten-free mix. You can also use sorghum or teff, or even a store-bought blend, just stick to whole grain flour.