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Homemade Gluten-Free Sourdough Pancakes (with no added flour) photo

Gluten-Free Sourdough Pancakes (with no added flour)

These Gluten-Free Sourdough Pancakes are light, fluffy, and a delicious way to use your sourdough starter!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 2 Tbsp ghee or coconut oil melted
  • 1 whole egg
  • 1 1/2 cups sourdough starter (unfed discard)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch sea salt
  • Coconut oil for cooking

Equipment

  • Mixing bowl
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. In a mixing bowl, combine the melted ghee or coconut oil with the egg. Whisk until well incorporated.
  2. Next, add the 1 1/2 cups of unfed sourdough starter into the bowl. Mix until the batter is smooth and slightly bubbly.
  3. 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.
  4. Preheat your non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to grease the surface.
  5. 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.
  6. 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.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze pancakes in a single layer for up to 2 months for easy breakfast options.
  • Reheat in a toaster or microwave for a quick treat.