Corn Salad with Chile and Lime
Gluten Free Sourdough Pancakes
It doesn't get better than sourdough pancakes! Add blueberries, chocolate chips, toasted coconut, or your favorite pancake mix-ins. Top with a pat of European style butter and real maple syrup.
1 cup (240 g) gluten free sourdough starter*
1/2 cup (120 g) milk or milk alternative
2 tablespoons granulated sugar
1 1/2 tsp vanilla extract
2/3 cup plus 2 tablespoons Bob's Red Mill Gluten Free 1:1 Baking Flour
2/3 cup plus 2 tablespoons almond flour
2 tablespoons butter or soft coconut oil
1/4 teaspoon sea salt
4 teaspoon baking powder
1 teaspoon baking soda
Whisk your sourdough starter discard with milk, maple, vanilla extract, butter or oil and eggs. Whisk in the dry ingredients. You’ll notice right away how fluffy and light the batter becomes. Set aside and allow the batter to rest for 10-20 minutes.
Heat a nonstick griddle or skillet on medium heat. Before scooping the batter, stir it down (you may have to do this several times through the cooking process because the batter is so fluffy). There’s no need to oil or butter the pan if using nonstick. If not using non stick pan, lightly oil or butter the pan.
Use a measuring cup to scoop up the batter, add about 1/4 cup to the griddle and spread it gently in a circle pattern (the pancakes will be about 4″ in diameter). When bubbles start appearing towards the center of the pancake, gently lift the edge of the pancake to see if it’s golden-brown.
Flip the pancake when the color is to your liking or bubbles appear around the edges with a few on top. Cook the pancake until the underside is golden-brown and the pancake is cooked through.
- Continue until all of the batter is used up. Cook 2-4 pancakes at a time but be careful not to crowd the pan. Finished pancakes can hang out in a 200 degree oven while you finish the rest.
*Make your own gluten free sourdough starter using tips from our blog!
GF V DF
Yield: 4 servings