I’m finally delivering on some promised sourdough (and gluten free, if you wish) recipes – starting with light and fluffy pancakes! I love using sourdough recipes because I know that I’m feeding my family a healthful, nourishing meal, rather than “just pancakes.” Through the sourdough process, all those nutrients in quality whole-grain flour are made bio-available to our bodies (read more at Sourdough Baking: Why and How). Add to that quality ingredients like coconut oil, eggs and a milk that works for your family (regular or dairy-free works here), what’s to feel guilty about? If you really want to go all the way, top these pancakes with raw honey, which deserves a post of its own for its amazing anti-inflammatory, anti-viral and anti-oxidant qualities, its impressive array of vitamins, minerals and trace elements, and its high enzyme content, among other things (source). Pure maple syrup isn’t so bad either – it has some minerals and antioxidants, and has a lower glycemic index than sugar. So, go ahead, make pancakes for breakfast, lunch or dinner – make extra for hand-held snacks. Don’t hold back!
A note for my gluten-free friends: I am finding that with sourdough, I get nearly equivalent results by just subbing the gluten-free sourdough starter for regular starter. So, feel free to try both recipes below – one is specifically designed for gluten free, but both will turn out great!
Find the specifically gluten-free recipe here. These pancakes turn out thick and fluffy.
And here is a sourdough pancake recipe designed for regular (wheat) flour, but that still works well with gluten-free starter as a substitute. The result I got wasn’t quite as fluffy, but still light and delicious (shown in the photo above).