Gluten-Free Sourdough Pancakes

 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!

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