Sourdough Pancakes

Recipe By Jillayne Clements

Ingredients (8)

1 and 1/2 cups oat flour
1 and 1/2 cups brown rice flour
1 and 3/4–2 cups water
1 tablespoon Tuscanini Apple Cider Vinegar

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Tuscanini Apple Cider Vinegar
2 eggs
1 teaspoon Tuscanini Sea Salt

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Tuscanini Sea Salt
2 tablespoons Gefen Olive Oil

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Gefen Olive Oil
1 and 1/2 teaspoons baking soda

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.

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