Servings: 12 pancakes
Fluffy Gluten-Free Sourdough Pancakes
Dairy-free, gluten-free sourdough pancakes that are moist and delicious!
Ingredients
- 1 cup sourdough starter *
- 1 1/4 cups gluten-free all-purpose flour
- 1 cup full-fat canned coconut milk or regular milk
- 2 large eggs
- 2 Tbsp avocado oil or melted butter
- 2 Tbsp pure maple syrup
- 1 tsp baking powder
- 1 pinch sea salt
Instructions
- Stir together the sourdough discard, flour and coconut milk in a mixing bowl. Cover with a kitchen towel and allow it to sit overnight (4 to 10 hours). This will be very thick! Note: You can also store the bowl covered with plastic wrap in the refrigerator for the 4-10 hour timeframe. I recommend doing this if you're using regular milk instead of coconut milk.
- When you’re ready to make the pancakes, whisk together the egg, oil, and pure maple syrup in a small bowl.
- Sprinkle the baking powder and sea salt over the sourdough pancake batter, then add the egg/oil mixture to the mixing bowl. Stir everything together until very well combined.
- Heat a non-stick skillet over medium to medium-high heat and add enough coconut oil or cooking oil of choice to coat the surface, about 1 tablespoon.
- Once the skillet is fully hot, measure out ¼ cup of pancake batter and pour onto the hot skillet.
- Allow pancakes to cook until sides have firmed up, about 2 to 3 minutes. Flip and cook another minute or two, until pancakes are cooked through.
- Top with desired toppings and enjoy!
Notes
*Use un-fed sourdough starter.
Nutrition
Serving: 1of 12, Calories: 133kcal, Carbohydrates: 18g, Protein: 3g, Fat: 6g, Fiber: 1g, Sugar: 1g