Gluten-Free Sourdough Pancakes

by lydia on October 21, 2012

In all my years of gluten-free eating, I have not yet attempted to tackle much gluten free baking, let alone sourdough. I usually just go to coconut flour, some arrowroot or tapioca and call it a day. I’m not very adventurous or patient when it comes to creating more complex baked goods. However, since I recently reduced my budget, I decided to give some sourdough a try in an effort to enjoy some healthy baked goods with budget in mind.

Since I tolerate millet well, I decided to start working more baked goods with millet flour into our meal plans. Thankfully, I found a recipe for grain free sourdough pancakes in my copy of ‘Real Food Storage: How to’s & Recipes‘. I decided to give it a go and wasn’t disappointed. I asked Kerry Ann Foster of Cooking Traditional Foods, the author of this eBook, if I could share this recipe with you and she graciously agreed. I tweaked the recipe a tad because I wanted it to have a bit more protein and less sugar in it. My kids love these pancakes! I even served them when we had an extra child for a sleepover and he said they were the best pancakes he ever had! That’s high praise – and cheers for real food being so impressive ‘eh?!!

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Gluten Free Sourdough Pancakes
Author: 
Recipe type: Breakfast
Serves: 14-16 Pancakes
 
Ingredients
  • ⅓ -1/2 cup nut butter, any kind you like or tolerate or coconut butter
  • 1 Tbs. honey (optional)
  • 1 cup sourdough starter (recipe follows)
  • 1 egg, beaten
  • 3 Tbsp. melted coconut oil, divided (plus more as needed for the pan)
  • 2 Tbsp. tapioca flour
  • 2 Tbsp. coconut flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • Milk, yogurt, cream, coconut milk, kefir or water
  • Sourdough Starter:
  • 1 cup apple juice kefir or water kefir
  • 1 cup millet flour
Instructions
  1. In a bowl combine the nut butter, honey, starter, egg and 2 tablespoons of the melted coconut oil.
  2. In a separate bowl, combine the tapioca flour, coconut flour, baking soda and salt. Pour the wet ingredients into the dry ingredients and whisk to combine.
  3. Add enough milk (type of your choice) or water, to get it to a pancake batter consistency. I like mine on the thicker side.
  4. In a skillet, heat the last tablespoon of oil over medium-high heat.
  5. Fry silver-dollar sized pancakes until dry around the edges and then flip and cook until cooked through. They are easier to flip when they are smaller.
  6. I like to add more oil to the pan after each round of pancakes is done in the pan.
  7. *Additional option - instead of nut butter use mashed banana, applesauce, pumpkin puree or pureed squash.
  8. Serve pancakes with melted butter. (I don't use syrup, sometimes maybe a touch of honey for the kids, or I use whipped honey butter to keep it lower in sugar paired with good fat).
  9. For the Sourdough Starter:
  10. Combine equal parts of millet flour and apple juice kefir or water kefir, 8-24 hours before you wish to make the batter.
  11. Cover with a towel and leave on the counter or place in a Fido jar and leave in the cupboard. After it is finished and ready for the batter, place the remaining starter in the refrigerator and feed daily with at least 1 tablespoon flour and 1 tbsp water kefir.
  12. If you need to take a break from sourdough, it will keep for about a week without being fed.
  13. When you need it, let it come to room temp., feed it, let it sit 24 hours and it's ready to go. Always be sure to stir your starter down before measuring.
  14. One cup of flour and 1 cup water or apple juice kefir will make about 1½ cups of starter.

I definitely recommend getting a copy of ‘Real Food Storage: How to’s & Recipes‘ if you are at all concerned about how to be prepared in times of economic stress or on a tight budget. The book is way more than just recipes, it’s loaded with information on how to determine how much food to store for your size family. Also, on how to store certain items, where and how to get the supplies you will need and where to purchase bulk items. Everything in the book is gluten free, and has dairy free options for most all of the recipes as well. There is no other book like it out there, as far as I know, most food storage revolves around lots of processed junk. Pick up your copy today, I know it will teach you plenty to start implementing right away!

 

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{ 3 comments… read them below or add one }

The Natural Singer May 15, 2013 at 7:32 am

Isn’t millet a grain?

Reply

lydia May 15, 2013 at 7:43 am

Good question. It’s actually a small seeded grass (a pseudo grain really). But I can see how the title ‘grain-free’ could be confusing since people who avoid grains would likely be avoiding millet. I will edit the post to avoid confusion….

Reply

Sarah August 14, 2014 at 11:41 am

I’m wondering of kombucha could be used in place of the water kefir. We already have kombucha in our house!
Thank you!

Reply

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