I did it. I broke down and hopped on the bandwagon. The sourdough bandwagon that is…I can’t help it! Shelter in place had me BORED and everyone was posting about sourdough.
In my defense, my mother has made sourdough goods for YEARS. Her starter is something like 12 years old. So…am I really that lame if my mom was the one who first influenced me? I digress…
Since I eat primarily dairy free and (mostly) gluten free, I searched for a gluten free sourdough starter. I used Thrive Market to buy a gluten free sourdough starter pack from Cultures for Health, and have been growing my little sourdough baby for a week now.
The thing about sourdough is you have to use up the discard, something I was not aware of previously! You can just dump half your sourdough in the trash, but that felt really wasteful and also messy. I decided to whip up a batch of sourdough discard pancakes and was really pleased with the results!
Easy Gluten Free and Dairy Free Sourdough Pancakes
1/2 C Sourdough discard
1/4 C oat milk
2 TB maple syrup
1/3 C rice flour
1/3 C almond flour
1 TB avocado oil
2 tsp baking powder
1/2 tsp baking soda
Can you even call something this easy a recipe???
First, mix together all of your wet ingredients (discard, maple syrup, milk, avocado oil and egg) in a bowl, set aside.
Then, mix together all of your dry ingredients (flours, baking soda, baking powder, salt and cinnamon) in a bowl. Stir this dry mixture into the wet mixture.
Preheat a pan on LOW to MEDIUM heat. Oil it with your favorite oil. I prefer to use a cast iron skillet whenever possible, but I still don’t have one *le sigh*.
Pour your pancake batter onto the skillet into a nice circle and watch it closely. It will start to have little bubbles appear. Once these bubbles pop, it’s time to flip the pancake. You should also see that the edges are starting to be slightly yellow.
Repeat. Then eat. Best consumed drowned in maple syrup.