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RECIPE: WHOLE GRAIN GLUTEN-FREE SOURDOUGH PANCAKES

Recipe: Whole Grain Gluten-Free Sourdough Pancakes

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Rated 4.0 stars by 2 users

These whole grain pancakes are held together nicely through the fermentation of the grain by the sourdough starter as well as the addition of eggs. Particularly hearty and delicious with gluten-free oat flour, these pancakes can really be made with any whole grain gluten-free flour you desire.


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 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!


Grey Celtic Sea Salt









INGREDIENTS:

  • 2-1/2 cups oat flour, buckwheat flour, millet flour, or other whole grain flour of choice
  • 1/2 cup active brown rice sourdough starter
  • 1 cup milk (coconut or almond for dairy-free)
  • 2 eggs, beaten
  • 1/4 cup melted butter
  • 2 Tbsp. honey
  • 1 tsp. vanilla extract (optional)
  • 1 tsp. sea salt
  • 1/4 tsp. baking soda
  • 1 tsp. gluten-free baking powder


INSTRUCTIONS:

  1. The night before you wish to serve these pancakes, combine flour, sourdough starter, and milk in a medium-size mixing bowl. The batter should be fairly thick. Cover with a plate or plastic wrap, place in a warm spot, and leave out overnight to sour.
  2. In the morning, beat the eggs in a small bowl and whisk in the melted butter, honey, and vanilla (if using). Pour this into the oat flour batter, but do not stir. Sprinkle the salt, baking soda, and baking powder over the batter and stir just until all ingredients are combined.
  3. Cook 3- to 4-inch pancakes on a preheated griddle until bubbles begin to form and edges start to set up. Flip and cook 2 to 3 more minutes or until golden brown on both sides.