Gluten-Free and Dairy-Free Sourdough Pancakes
If you’re keeping a gluten-free sourdough starter on your counter, you know one thing for sure, there’s always discard. These Sourdough Pancakes are soft, fluffy, lightly tangy, and golden on the outside. The sourdough discard adds so much flavor that you just can’t get from a regular pancake recipe. Plus, the overnight and same day options makes these so easy to add into a morning routine. These are gluten-free and can easily be dairy-free too. **Please note that the time reflected is for the same-day pancake option, if you're using the overnight option add about 8-12 hours to let the batter rest.**
Ingredients
- 1 cup gluten-free sourdough starter discard or active
- 1/2 cup dairy-free milk (we like cashew, almond, and oat milk)
- 2 tsp vanilla extract
- 4 tbsp pure maple syrup
- 3/4 cup almond flour super-fine
- 3/4 cup oat flour gluten-free
- 2 eggs
- 2 tbsp coconut oil (or dairy-free butter)
- 4 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
Instructions
Same Day Pancakes: (about a 30 minute process total)
- In a a large mixing bowl, whisk the milk, starter, maple syrup, coconut oil, and eggs together. Next, whisk in all the dry ingredients. The batter will be fluffy instantly, but set it aside to rest for about 15-20 minutes.
- Heat a nonstick griddle or oiled skillet on medium heat. You'll want to stir down the fluffy batter before scooping a set of pancakes onto the griddle.
- Scoop about 4 tbsp of batter onto the griddle and spread evenly to make about a 4" circular pancake (Mini bite-size pancakes are super fun for kids). Flip the pancakes when bubbles appear near the center and the edges are golden brown. Cook the pancakes until golden brown and cooked through.
Overnight Pancakes: (about 8-12 hour process total)
- In a large mixing bowl, whisk the milk, starter, maple syrup, coconut oil, and eggs together. Then add the almond flour and oat flour. Mix well to combine. You'll notice some bubbling in the batter, which is totally fine and good.
- Cover the batter bowl and let it rest at room temperature overnight anywhere from 8-12 hours. It'll ferment like crazy overnight and be super fluffy in the morning. **Note: If you don't want to rest overnight on the counter, set in fridge to ferment. Just let it sit at room temperature for at least 30 minutes before next step.
- In the morning, whisk in the oil, eggs, baking powder, baking soda, and salt to the fluffy batter. The batter will get very fluffy, which is perfect. It's super fun for kids to watch the bubbles form.
- Heat a nonstick griddle or oiled skillet on medium heat. You'll want to stir down the fluffy batter before scooping a set of pancakes onto the griddle.
- Scoop about 4 tbsp of batter onto the griddle and spread evenly to make about a 4" circular pancake (Mini bite-size pancakes are super fun for kids). Flip the pancakes when bubbles appear near the center and the edges are golden brown. Cook the pancakes until golden brown and cooked through.
Notes
Topping ideas: We love to top pancakes with pure maple syrup, creamy peanut butter, berries, sliced bananas, dairy-free whipped cream, and berry compote. Mini bite-size pancakes are super fun for kids.
Mix-In ideas: We love to add blueberries, coconut, or chocolate chips to the batter. Cinnamon and nutmeg make a cozy twist to the batter too.
Storage: Pancakes are best fresh, but we keep leftover pancakes in a Ziploc bag or sealed container in the refrigerator. Microwave to reheat. To freeze, lay pancakes on a baking sheet with parchment paper. Then transfer them to a Ziploc bag and into freezer. Don't toast them, they'll dry out.
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