These whole grain pancakes are held together nicely through the fermentation of the grain by the sourdough starter as well as the addition of eggs. Particularly hearty and delicious with gluten-free oat flour, these pancakes can really be made with any whole grain gluten-free flour you desire.
- 2-1/2 cups oat flour, buckwheat flour, millet flour, or other whole grain flour of choice
- 1/2 cup active brown rice sourdough starter
- 1 cup milk (coconut or almond for dairy-free)
- 2 eggs, beaten
- 1/4 cup melted butter
- 2 Tbsp. honey
- 1 tsp. vanilla extract (optional)
- 1 tsp. sea salt
- 1/4 tsp. baking soda
- 1 tsp. gluten-free baking powder
- The night before you wish to serve these pancakes, combine flour, sourdough starter, and milk in a medium-size mixing bowl. The batter should be fairly thick. Cover with a plate or plastic wrap, place in a warm spot, and leave out overnight to sour.
- In the morning, beat the eggs in a small bowl and whisk in the melted butter, honey, and vanilla (if using). Pour this into the oat flour batter, but do not stir. Sprinkle the salt, baking soda, and baking powder over the batter and stir just until all ingredients are combined.
- Cook 3- to 4-inch pancakes on a preheated griddle until bubbles begin to form and edges start to set up. Flip and cook 2 to 3 more minutes or until golden brown on both sides.