Gluten-Free Sourdough Pancakes Recipe

Say you’ve regularly been feeding your gluten-free sourdough starter for about a week now, and it’s nice and bubbly (and perhaps a little stinky), and you’re wondering what to do with your starter. 

These gluten-free pancakes are the perfect recipe to use with your newly active starter or starter discards. This recipe is an easy way to test your sourdough to see how it bakes. Pancakes are fun, easy, and you can top however you like. 

Experiment with the batter, make it sweet with a touch of coconut sugar. You can use your sourdough starter in your favorite recipes by swapping out the yeast for your starter. The sourdough in this recipe will bring out a greater depth of flavor and a similar texture as without. The fermentation process helps break down its proteins and sugars, making it easier to digest and providing beneficial bacteria to your recipe. 

So, let's break in your newly active sourdough starter. Read on for the recipe and watch the video for more tips!

  

  

This sourdough pancake recipe is gluten-free, dairy-free, and low in sugar. Made with buckwheat flour and psyllium husk powder, these pancakes are full of fiber and nutrients for a breakfast that will keep you energized. We ferment our mixture overnight to allow for fermentation and to reap all the benefits of the gut-healthy microbes in our sourdough. 

Nutrition Information: 

(3 servings per recipe)

  • Calories: 463 kcal
  • Protein: 9.3 g
  • Fat: 13 g
  • Carbohydrates: 80 g    

The Recipe

Note: This batter should be made the night prior to your pancake breakfast to allow for fermentation. When you wake up the next morning, all you have to do is check on the fermented batter and cook your pancakes over a warm skillet.

Note: These pancakes are NOT sweet. If you want a sweeter option, add an additional tablespoon of coconut sugar, for a total of 4 tablespoons of sugar.

Serves: about 3 servings (about 12 mini pancakes)   

Dry Ingredients

  • 3/4 cup buckwheat flour
  • 1/2 cup sorghum flour
  • 1/2 cup arrowroot
  • 3 tbsp coconut sugar
  • 3/4 tsp psyllium husk powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Wet Ingredients

  • 3/4 cup plain yogurt (non-dairy yogurt should work well here)
  • 3/4 cup water 
  • 1/4 cup gluten-free sourdough starter
  • 1/4 cup avocado oil or other mild-flavored oil

Directions

  1. Stir dry ingredients together in a mixing bowl. Add wet ingredients and stir until well combined.
  2. Once mixed, cover your dough with a plate or damp towel to ferment overnight.
  3. In the morning, look for air bubbles and a slightly raised/domed surface, and when you break the surface, you'll want to see an airy network of bubbles inside the batter.
  4. Heat up a skillet over low heat. You're looking for an even heat across the whole pan, so preheat for a while. Lightly oil the pan once hot, and drop in your batter. Note that this is a thicker batter than a conventional pancake recipe. Use a spoon to spread it until it is your desired shape/size/thickness. For a thick pancake, give it an extra long cook. 
  5. Let your pancakes cook on low heat until you see plenty of air holes on the top surface, and they no longer look shiny and wet. Flip to finish cooking. 
  6. Serve with your dream toppings, and enjoy!
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