If you’re looking to elevate your breakfast game while keeping it gluten-free, you’ve stumbled upon the right recipe. Gluten-Free Sourdough Pancakes (with no added flour) are not just a delicious alternative but also a fantastic way to utilize your unfed sourdough starter. They are light, fluffy, and packed with flavor, making them perfect for a weekend brunch or a weekday treat. With just a few simple ingredients, you can whip up a batch of pancakes that make you feel good about what you’re eating. Let’s dive into the details!

Top Reasons to Make Gluten-Free Sourdough Pancakes (with no added flour)

Healthy Ingredients: These pancakes use a sourdough starter, which adds probiotics and enhances digestion.
No Added Flour: By skipping traditional flour, you can enjoy a gluten-free dish that’s still satisfying and delicious.
Quick and Easy: With minimal ingredients and straightforward steps, you can have breakfast on the table in no time.
Versatile: Customize these pancakes with your favorite toppings, such as fruits, nuts, or syrups.
Waste Not, Want Not: This recipe is a great way to use up your sourdough discard, minimizing food waste.

Gather These Ingredients

2 Tbsp ghee or coconut oil, melted: This adds richness and a subtle flavor to your pancakes.
1 egg: Provides structure and moisture.
1 1/2 cups sourdough starter (unfed discard): The star ingredient, giving these pancakes their unique taste and texture.
1/2 tsp baking soda: Helps the pancakes rise and become fluffy.
1/2 tsp baking powder: Works in tandem with baking soda to create lightness.
Pinch sea salt: Enhances the overall flavor.
Coconut oil for cooking: A healthy fat that keeps the pancakes from sticking to the pan.

Toolbox for This Recipe

Mixing bowl: For combining all the ingredients.
Whisk: To blend the ingredients smoothly.
Non-stick skillet or griddle: For cooking the pancakes evenly.
Spatula: To flip the pancakes without breaking them.
Measuring cups and spoons: Essential for accurate ingredient measurements.

The Method for Gluten-Free Sourdough Pancakes (with no added flour)

Step 1: Prepare Your Ingredients

In a mixing bowl, combine the melted ghee or coconut oil with the egg. Whisk until well incorporated.

Step 2: Add the Sourdough Starter

Next, add the 1 1/2 cups of unfed sourdough starter into the bowl. Mix until the batter is smooth and slightly bubbly.

Step 3: Incorporate the Dry Ingredients

Sprinkle in the baking soda, baking powder, and a pinch of sea salt. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay.

Step 4: Heat the Skillet

Preheat your non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to grease the surface.

Step 5: Cook the Pancakes

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2-3 minutes, until golden brown.

Step 6: Serve and Enjoy

Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter. Serve with your favorite toppings like maple syrup, fresh fruit, or yogurt.

How to Make It Lighter

Replace the ghee or coconut oil with unsweetened applesauce for a lighter version.
Use egg whites instead of whole eggs for a fluffier texture.
Add a splash of milk or a dairy-free alternative to thin the batter slightly.
Incorporate mashed bananas for natural sweetness and moisture.

Flavor Logic

The beauty of Gluten-Free Sourdough Pancakes (with no added flour) lies in their unique flavor profile. The sourdough starter adds a tangy richness that is both comforting and complex. Pair these pancakes with toppings like:

Fresh berries for a burst of sweetness.
Nut butter for a creamy, satisfying addition.
Honey or maple syrup to enhance the natural flavors.
Chopped nuts for added crunch.

Storing, Freezing & Reheating

These pancakes can be stored in the refrigerator for up to 3 days. To keep them fresh, place them in an airtight container. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They will stay fresh for up to 2 months. To reheat, simply pop them in the toaster or microwave until warm.

Handy Q&A

Can I use store-bought sourdough starter?

Absolutely! Just make sure it’s unfed and at room temperature for the best results.

What can I substitute if I don’t have ghee or coconut oil?

You can use any neutral oil, such as canola oil or avocado oil, for cooking the pancakes.

Can I make these pancakes vegan?

Yes, you can replace the egg with a flaxseed meal or chia seed gel for a vegan option while still keeping the texture light.

How can I make these pancakes more flavorful?

Consider adding spices like cinnamon or vanilla extract to the batter for an extra flavor boost.

Wrap-Up

In conclusion, Gluten-Free Sourdough Pancakes (with no added flour) are a delightful and nutritious way to start your day. Their unique flavor and fluffy texture will leave you craving more. Whether you’re a sourdough aficionado or just starting out, this recipe is a must-try. Enjoy these pancakes for breakfast, brunch, or even as a sweet evening treat. Happy cooking!