Fluffy Gluten-Free Sourdough Pancakes
User Reviews
4.6
Fluffy Gluten-Free Sourdough Pancakes
Description
Fluffy Gluten-Free Sourdough Pancakes rely on an overnight fermentation where sourdough starter, gluten-free flour, and coconut milk are combined and left to rest, thickening the batter. Before cooking, eggs, avocado oil, and pure maple syrup are mixed in along with baking powder and salt to help the pancakes rise and balance flavors.
Cooking on a hot skillet coated with oil produces pancakes with tender interiors and slightly crisp edges. The sourdough starter adds mild acidity and depth that is distinct from typical quick pancakes.
Serve these pancakes with syrup or toppings of choice for breakfast. The recipe works best using an unfed sourdough starter and can be refrigerated during fermentation if desired.
Ingredients
- 1 cup sourdough starter *
- 1 1/4 cups all-purpose flour gluten-free
- 1 cup coconut milk or regular milk, full-fat, canned
- 2 egg large
- 2 Tbsp avocado oil or melted butter
- 2 Tbsp pure maple syrup
- 1 tsp baking powder
- 1 pinch salt 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 unfed sourdough starter for best flavor and texture.
- Allow batter to ferment 4 to 10 hours for optimal thickness and rise.
- If using regular milk instead of coconut milk, refrigerate batter during fermentation to prevent spoilage.
- Cook pancakes on medium heat to achieve crispy edges and fluffy centers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 133kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
