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RECIPE: GLUTEN-FREE LEMON-BLUEBERRY SOURDOUGH PANCAKES

Recipe: Gluten-Free Lemon-Blueberry Sourdough Pancakes


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If you don’t tell, no one will know these pancakes are both gluten-free and dairy-free. They also have no added starches or gums, like many of the prepared pancake mixes. You can use different kinds of gluten-free flours: rice, sorghum, millet, oat, or a blend of flours if you like. Be sure to start this recipe the night before you want to use it since the flours should soak overnight. The soaked flour mixture will be very thick before adding in the rest of the ingredients. If it is not very thick the batter will be too runny by the end of mixing.


15 minutes

45 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Gluten-Free Sourdough Starter

Sourdough Gluten-Free Sourdough Starter

Gluten-Free Sourdough Starter

$14.99

Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.

The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.  

Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with!







Ingredients:

  • 1 cup active brown rice sourdough starter
  • 1 cup water
  • 1-1/2 cups gluten-free flour of your choice
  • 2 pastured eggs (or 3 small eggs)
  • Finely grated zest of 1 large lemon or 2 small lemons
  • 1 Tbsp. gluten-free vanilla extract
  • 2 Tbsp. raw honey
  • 3 Tbsp. coconut oil or butter, melted
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda mixed with 1 teaspoon water
  • 1-1/2 cup fresh or frozen wild blueberries (the small size of the wild berries makes for better distribution through the batter)
  • Additional coconut oil for griddle


Instructions:

  1. Mix brown rice starter, water, and oat flour together in a large bowl. Cover loosely and let sit overnight in a warm spot. (On top of the refrigerator or in a cupboard near a heat source are good options).
  2. In the morning stir in eggs, lemon zest, honey, vanilla, coconut oil (or butter), baking powder, and salt. Blend together thoroughly. Stir in baking soda mixture.
  3. Spoon onto a hot, greased griddle (about 350°F) and scatter about 1-1/2 tablespoons of berries over each pancake. Cook until bubbles break on the surface (about 2 minutes). Turn and cook an additional 1 to 2 minutes until golden brown. Serve hot with honey-lemon syrup, lemon curd or fermented blueberry sauce. Makes 20 to 24 pancakes.

    download our gluten-free sourdough guide and recipe books