Gluten-Free Sourdough Pancakes
It doesn't get any better than this!
Breads and Grains
Traditional Food Preparation
brown rice sourdough starter
gluten free flour mix
or equivalent sweetener
or melted butter
or xanthan gum
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.
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.
Recipe from NaturalFertilityandWellness.com