Gluten-Free Sourdough Pancakes
A delicious breakfast that is a great way to use any discard from your sourdough starter.
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Servings: 2 people
Calories: 285kcal
Ingredients
- ½ cup active brown rice sourdough starter
- ½ cup buckwheat flour
- ¼ cup almond milk (or your milk of choice)
- 2 free range eggs
- 2 Tbsp maple syrup (or 1 Tbsp honey)
- 1 tsp vanilla essence
- 1 tsp gluten free baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- Ghee for frying (or your fat of choice)
- Toppings of choice - I used coconut yoghurt, walnuts and fresh figs here.
Instructions
- Combine all the wet ingredients (except for the ghee) in a large bowl and mix well.
- Add in the buckwheat flour, baking powder, baking soda and salt then stir again until the mix forms a batter with a runny consistency.
- Heat a frying pan over medium heat and add a little ghee to coat the pan – you’ll need to add a little ghee before each pancake is cooked.
- Add a ladle of batter to the pan (approx. ¼ cup for each pancake). When the surface starts to bubble and the edges have firmed up (about 1-2 minutes), flip and cook the other side until golden brown.
- Set each pancake aside as it’s cooked and keep warm until they’re ready to serve.
Notes
Other suggested toppings:
- Nut butter with berries, coconut yoghurt and honey
- Peanut butter with banana, cacao nibs, melted organic dark chocolate and goji berries
- Goat’s cheese with pan-fried prosciutto and pesto for something savoury and completely different.
Nutrition
Serving: 2pancakes | Calories: 285kcal | Carbohydrates: 48g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 749mg | Potassium: 282mg | Fiber: 4g | Sugar: 13g | Vitamin A: 238IU | Calcium: 214mg | Iron: 2mg
