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Recipe: Savory Gluten-free Sourdough Pancakes

This is a great lunch or supper recipe for utilizing excess gluten-free sourdough starter. It is unique enough to bring fun to the table and healthy enough to eat every day.


  • 2 cups gluten-free sourdough starter
  • 3 eggs
  • ½ cup chopped green onion
  • 1 large carrot, shredded
  • 1 cup shredded kale, tightly packed
  • ½ cup grated Swiss cheese
  • 1 tsp. sea salt
  • ¼-½ cup sorghum flour
  • Coconut oil or lard for frying


  1. In a medium mixing bowl, beat together the gluten- free sourdough starter and eggs. Add in the vegetables, grated cheese, and salt and mix well.
  2. Sprinkle in the sorghum flour, starting at 1/4 cup. If the batter is too thin, add more sorghum flour, one tablespoon at a time, until the batter resembles a thick but pourable pancake batter.
  3. Heat a cast-iron skillet over medium heat and add enough of the coconut oil or lard to coat the bottom of the pan. Once hot, use a ¼ cup scoop to make small pancakes in the skillet. Cook pancakes for 3-5 minutes on the first side, or until golden brown and set around the edges. Carefully flip and cook for an additional 2-4 minutes on the second side.
  4. Transfer to a platter and continue with the remaining batter, adding additional fat to the pan as needed.

At A Glance

PREP: 10 minutes
COOK: 1 hour
TOTAL: 1 hour, 10 minutes
YIELD: Makes 4-6 pancakes.