Gluten Free Sourdough Pancakes
A delicious and comforting gluten-free sourdough pancake recipe using sourdough discard.
Ingredients
- 1 1/2 cups Gluten-free sourdough starter or sourdough starter discard!
- 2 Eggs
- 2 Tbsp Coconut Flour or other gluten free flour
- 1/2 tsp Baking Powder
- 1/2 Tbsp Pumpkin Spice optional
- Pinch of salt
- Coconut oil for cooking
Instructions
- In a medium bowl, whisk together sourdough starter, eggs, coconut flour, baking powder, pumpkin spice, and salt.
- Heat a large skillet over medium-high heat and add coconut oil.
- Spoon 1/4 cup of pancake batter into the skillet and let cook on each side for about 3 minutes.
- Remove from heat and continue the cooking process until all the batter has been used.
- Serve with a sprinkle of cinnamon and maple syrup! Enjoy!
Notes
Storage Options:
- Store in air tight container in the fridge for 2-3 days.
- Freeze for up to 3 months.