Gluten Free Sourdough Pancake Recipe {starter + flour}

I wanted to share a gluten free sourdough pancake recipe, using your starter and flour at home. I have 2 recipes that I’ve modified for our family (from non starter recipes using yeast packets)- one uses only starter (the next post), and another uses starter and flour. That’s this recipe.

I typically use the starter + flour recipe, because I don’t always have enough starter for the other version.

We do double this recipe; as with most sourdough recipes, it does best with a well established, fed starter. So plan to feed starter the night or early morning before. =)

 

Sourdough Pancake Recipes {with flour version}

Number of servings: 8

See Detailed Nutrition Info on

Sourdough Pancake Recipes {with flour version}

Ingredients

  • 2 cups all purpose flour (we use all purpose gluten free flour)
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 2 TB sugar (we use coconut sugar)
  • 1 tsp pink salt
  • 1 cup sourdough starter
  • 1 1/2 cups milk of choice (we use fresh goat milk or almond milk, as we have cow milk intolerances)
  • 1 large egg, beaten
  • 2 TB oil-refined (no flavor) coconut works well

Instructions

  1. Whisk together dry ingredients
  2. Mix together the oil, egg, milk and starter
  3. Heat cast iron skillet, griddle, or ceramic non stick pan
  4. using 1/4c measuring cup to pour batter on skillet
  5. **The secret to perfect pancakes is to wait for the edges to bubble and brown. The center will usually bubble and puff also. But the pancakes are NOT ready to flip until the edges are a beautiful golden brown.
  6. Cook pancakes through and enjoy with REAL maple syrup!


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