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RECIPE: GLUTEN-FREE SOURDOUGH PANCAKES FROM DISCARDED STARTER

Recipe: Gluten-Free Sourdough Pancakes From Discarded Starter


Rated 3.4 stars by 8 users

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

Cheese, Vegetables Grey Celtic Sea Salt

Grey Celtic Sea Salt

$4.25

Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.

Gluten-Free Sourdough Starter

Sourdough Gluten-Free Sourdough Starter

Gluten-Free Sourdough Starter

$12.99

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:

  1. Preheat skillet over medium heat.
  2. Beat eggs in a medium-size mixing bowl. Whisk in starter, salt, baking soda, and coconut flour, if using.
  3. 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.
  4. 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.

 download our gluten-free sourdough guide and recipe book

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