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Gluten-free Sourdough Buckwheat Pancakes


These pancakes are perfect for those who are gluten-free and want to eat whole-grain foods that are easily digested. A dash of cinnamon plays nicely off of the nutty flavor of the buckwheat.




  1. Combine flour, milk, and starter in a medium-size bowl the night before you wish to cook the pancakes.
  2. In the morning beat eggs in a small bowl. Sprinkle salt, baking soda, and cinnamon over the flour-milk-starter mixture.
  3. Slowly pour beaten eggs into fermented dough with dry ingredients sprinkled over until just combined.
  4. Fry in 1/4 cup quantities on a hot, greased griddle until bubbles form and the edges begin to set up. Flip and finish cooking 2 to 3 more minutes.


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