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Sourdough Pancakes



Prepare the Sourdough Pancakes


Stir together flours, water, and vinegar in a glass bowl. Set on the counter or in oven with only the light on overnight or for 24 hours at the most. Dough should be bubbly, especially inside.


In a separate bowl, beat the eggs, salt, olive oil, and baking soda. Stir into batter. Batter should be fluffy.


Pour onto buttered griddle set at medium-high heat and flip when bubbles pop and leave holes. Serve with grade B maple syrup, applesauce, or blueberry sauce.


Recipe excerpted from Secrets of Gluten-Free Baking: Delicious Whole Foods Recipes by Jillayne Clements (Cedar Fort, 2013), with permission from the publisher.