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GF Sourdough pancakes overhead

Gluten free sourdough pancakes

A delicious, gut-friendly breakfast!
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Course: Breakfast
Cuisine: Fermented Foods
Keyword: Dairy free, Gluten free, Pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2 people
Calories: 285kcal

Ingredients

  • 1/2 cup active brown rice sourdough starter
  • 1/2 cup buckwheat flour
  • 1/4 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
  • 1/4 tsp baking soda
  • 1/4 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. 1/4 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
Do you have another favourite topping combo? Let me know in the comments.

Nutrition

Calories: 285kcal | Carbohydrates: 48g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 749mg | Potassium: 282mg | Fiber: 4g | Sugar: 13g | Vitamin A: 238IU | Calcium: 214mg | Iron: 2mg