Gluten free sourdough pancakes are a delicious way to use up extra sourdough starter. They have a unique flavour that is perfect for savoury or sweet toppings.
If you want to use up a wheat-based sourdough starter check out my recipe for traditional sourdough pancakes.
Though maple syrup and other sugary-sweet toppings are traditional, I prefer toppings that have a focus on flavour rather than sugar.
Some of my favourite combinations are:
- Cooked fruit sauce (berries are my favourite) with whipping cream. To make a cooked fruit sauce, microwave sliced fruit for 2 minutes or simmer on the stove for 5 minutes. The fruit should only be slightly soft.
- Fresh berries or sliced peaches with soft cheese. Try yogurt cheese, kefir cheese or homemade cream cheese for a probiotic treat.
- Banana slices layered with yogurt and a sprinkle of cinnamon.
- Slices of tomato topped with cheddar cheese then broiled. (This is a great way to highlight the sourdough flavour of the pancake).
- Scrambled eggs with spring onion and strips of crispy bacon.
- 1½ cups of active sourdough starter (see notes)
- ¼ cup starch
- ¼ cup white flour
- 2 eggs
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp sugar (optional)
- Mix all of the ingredients into the fermented sourdough starter.
- Scoop out ¼ cup of batter on to the hot griddle set on medium. When the pancake starts to bubble and firm up on the edges, flip and cook for another 2 minutes. They should be nicely browned on both sides.
- Serve immediately.
-You need to have a very active gluten free sourdough starter for this recipe. I usually use whole grain buckwheat flour for my starter, since it makes a very active starter.
-Starches include: potato starch, sweet rice flour, tapioca flour, arrowroot flour and cornstarch
-White flours include: white rice flour, almond flour, hazelnut flour, masa harina. Almond flour is nice for sweet pancakes and masa harina is delicious for savoury pancakes.