This recipe utilizes what some refer to as discarded starter, or the portion of starter you might toss out when feeding your starter. These pancakes are a perfect use for that extra starter. Coconut flour is listed as an ingredient to create a thicker batter which produces fluffier pancakes. It can be omitted, if desired, but will create thinner pancakes. Alternatively, you can feed your starter with a higher ratio of flour than water the night before to create a very thick starter and proceed with the recipe as written.
15 minutes
45 minutes
5
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Grey Celtic Sea Salt
Gluten-Free Sourdough Starter
Gluten-Free Sourdough Starter Culture
$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:
- 2 eggs
- 1-1/2 cups discarded starter (fed so that it is quite thick)
- Pinch of salt
- 1/2 tsp. baking soda
- 2 Tbsp. coconut flour (optional)
INSTRUCTIONS:
- Preheat skillet over medium heat.
- Beat eggs in a medium-size mixing bowl. Whisk in starter, salt, baking soda, and coconut flour, if using.
- Once the skillet is very hot, ladle in 2 to 3 Tbsp. of batter per pancake. Cook until bubbles just start to form and edges are firming up. Carefully flip and cook the other side for a few minutes or until golden brown.
- Transfer cakes to a platter and keep warm in the oven while you continue cooking up the rest of the batter.
Serve warm with butter and syrup, or other favorite toppings.
