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Sourdough Pancakes
- 1 cup unfed sourdough starter
- 1 1/4 cups gluten-free all-purpose flour
- 1 cup full-fat canned coconut milk, or regular milk
- 2 large eggs
- 2 Tbsp avocado oil, or melted butter
- 2 Tbsp pure maple syrup
- 1 tsp baking powder
- 1 pinch sea salt
- 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!
- 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!
Edit Recipe (last edited by slouken)