1cupGluten-free sourdough starter discardfed or unfed
2tablespoonmilkplant-based for dairy-free
2tablespoonoilany seed or vegetable oil
2tablespoonhoneymaple syrup or sugar work, too
½cup(60g) gluten-free flourI used my GF flour mix without potato starch which for this recipe would be: 15g brown rice flour, 15g white rice flour, and 30g starch of choice (cornstarch/tapioca/arrowroot/potato)
¼teaspoonxanthan gumoptional, helps with fluffiness
½teaspoongluten-free baking powder
a pinch of saltoptional but helps with flavor
Instructions
Combine sourdough starter, oil, milk, eggs, and honey in a large mixing bowl and whisk until incorporated.
Combine GF flour, baking powder, and xanthan gum (if using) and add to the wet ingredients. Whisk to combine.
Preheat a frying pan for a few minutes and start frying the pancakes. Use ¼ cup to scoop the pancakes onto the pan. Fry on one side for about a minute or until bubbles show up in the middle.
Flip the pancake and fry for another minute on the other side. Repeat with the rest of the pancakes. Serve with some maple syrup, honey, or jam!
Notes
- If at all possible, use a cast iron pan, otherwise a non-stick griddle or skillet will do! I noticed that when I fry my pancakes in a cast iron pan they fry through evenly without me having to change the heat level halfway through baking. A non-stick pan, on the other hand, had to be adjusted all the time and I would have dark pancakes on the outside and wet on the inside from time to time!- The first pancake is the test one! You will see, based on the results, whether or not to adjust the heat levels or wait a bit longer for the pan to preheat. To check if the pan is hot enough, sprinkle a droplet or two of water onto the surface and if it sizzles and evaporates quickly, you should be good to go!- I fry one pancake at a time to avoid them overlapping with each other. But if you make smaller ones, you can fry more at one time!- Rest the batter for at least 5-10 minutes before frying. If your pancakes are gritty, rest the batter for 20-30 minutes.-With gluten-free flour, it is always better to use a digital scale vs cups as it is very easy to overpack flour. Every gram makes a difference when it comes to baking gluten-free!