Gluten-Free Sourdough Pancakes
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Yields 15-18 pancake 1 cup brown rice sourdough starter 1/2 cup buckwheat flour 1/2 cup sorghum flour 2/3 cup water Mix above ingredients together and let rise 4+ hours, overnight is best. After rising add the following ingredients; 1/2 tsp salt 10 drops of stevia {or 2 tbsp maple syrup or honey} 1 tsp xanthan gum 1 tsp baking soda 1/4 cup melted butter {or coconut oil} 2 eggs Kefir, enough to thin to prefered consistancy - *Optional - dash of cinnamon and nutmeg Scoop 1/4 cup of batter onto hot griddle, cook until bubbles have surfaced and then flip and cook until done. Enjoy with grass fed butter, maple syrup and/or fruit! |