Gluten Free Sourdough Pancakes Recipes
FLUFFY GLUTEN-FREE PANCAKES
These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.
Provided by Fioa
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
- Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
- Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 13.5 g, Cholesterol 24.5 mg, Fat 3.2 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 190.9 mg, Sugar 1.4 g
GLUTEN-FREE SOURDOUGH PANCAKES
Use quinoa, a high-protein and high-iron seed, as the basis for the healthiest sourdough pancake you will ever meet. The secret to the smooth and bright texture is sprouting the quinoa ahead of time, and using a high-powered high-speed blender like my Vitamix. The taste is similar to english muffins or mild injera (Ethiopian flatbread). The texture is amazingly light, almost frothy, but still chewy, holding its shape with no problem. As a general purpose gluten-free batter, this sour quinoa batter is surprisingly versatile and easy to work with. This recipe has been used for sourdough crepes, okonomiyaki (Japanese savory pancakes), and even as the base for savory pies.
Provided by Naomi Most
Categories Savory Pies
Time P3DT8m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put quinoa and 3 cups of water into a wide-mouthed glass jar at least 1 quart in size. 2 quarts would be best.
- Stir quinoa and water, then leave jar in a peaceful, cool location with the lid tightly shut.
- About 4 hours later, drain the water out of the jar. Rinse the quinoa thoroughly. The volume of the quinoa should have swelled to about 2 cups in size.
- Let the jar of quinoa sprout for another 12 to 24 hours. Quinoa is very quick to sprout -- you should see tails developing by the 12-hours mark, if not sooner.
- Rinse quinoa again and put in high-speed blender. Gradually add in about 1 cup of water as you begin blending. Add enough water to form a batter with a crepe-like (somewhat watery) consistency. Keep blending until the quinoa is completely pureed.
- Mix in the tapioca flour, sweet potato flour, and salt. This can be done in the blender or by hand. The batter should become much thicker and have a creamy off-white color.
- Pour the mixture into a large, wide-mouthed jar, leaving at least 4 inches empty at the top of the jar. Cover but do not tightly close the jar. Gauze / cheesecloth can be used to cover the opening.
- Place jar in clean, relatively warm location where it can remain undisturbed for 24 to 48 hours. Leave it to ferment.
- Check the mixture 24 hours later. It should have a yeasty smell and a sour taste. If it still seems mild, leave it to sit another 24 hours.
- When the mixture is ready, it should have begun bubbling a little bit -- this is active bacterial and yeast cultures creating a natural quinoa sourdough.
- The batter is now ready to use! Prepare as you would regular pancakes.
Nutrition Facts : Calories 158.9, Fat 2.5, SaturatedFat 0.2, Sodium 885.7, Carbohydrate 29.3, Fiber 2.5, Protein 5.6
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- Stir together the sourdough discard, flour and coconut milk in a mixing bowl. Cover with a kitchen towel and allow it to sit overnight (4 to 10 hours). This will be very thick!
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- Sprinkle the baking powder and sea salt over the sourdough pancake batter, then add the egg/oil mixture to the mixing bowl. Stir everything together until very well combined.
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- Remove the sourdough discard from your starter. Go ahead and feed your sourdough starter after removing the discard.Add the discard, flour, kefir (or buttermilk) and sugar to a large mixing bowl. Whisk until incorporated and fairly smooth.
- Whisk the eggs and melted butter in a small bowl. Make sure the butter has cooled slightly so that the eggs don't scramble.The batter will be somewhat thicker than a traditional pancake batter, but should still be easy to stir. If your batter seems too thick, add a little extra kefir or buttermilk to the batter.Gently whisk the egg and butter mixture into the batter.Add the salt and baking soda to the batter and gently whisk again until just incorporated. (Avoid over-mixing.) At this point, the batter will begin to bubble and rise.
- Preheat a griddle over medium heat. Spray with oil (or brush with butter) if not non-stick.Use a ⅓ cup measuring cup to pour batter onto the hot griddle, using the back of the cup to help shape the pancake into a circle if desired.Note that this is a very thick batter and likely will not spread out much on the griddle.
GLUTEN FREE SOURDOUGH PANCAKES | VANILLA AND BEAN
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5/5 (9)Total Time 30 minsCategory BreakfastCalories 132 per serving
- { "@type": "HowToSection", "name": "For Overnight Pancakes:", "itemListElement": [ { "@type": "HowToStep", "text": "Whisk your sourdough starter discard with milk, maple, vanilla extract, then add the gluten free oat flour, and almond flour. Whisk to incorporate.", "name": "Whisk your sourdough starter discard with milk, maple, vanilla extract, then add the gluten free oat flour, and almond flour. Whisk to incorporate.", "url": "https://vanillaandbean.com/gluten-free-sourdough-pancakes/#wprm-recipe-28753-step-0-0" }, { "@type": "HowToStep", "text": "Cover the mixture and let it rest at room temperature overnight for 8 - 12 hours. The mixture will ferment overnight and be fluffy the next morning (it will look dryish).", "name": "Cover the mixture and let it rest at room temperature overnight for 8 - 12 hours. The mixture will ferment overnight and be fluffy the next morning (it will look dryish).", "url": "https://vanillaandbean.com/gluten-free-sourdough-pancakes/#wprm-recipe-28753-step
- { "@type": "HowToSection", "name": "For Same Day Pancakes:", "itemListElement": [ { "@type": "HowToStep", "text": "Whisk your sourdough starter discard with milk, maple, vanilla extract, butter or oil and eggs. Whisk in the dry ingredients: gluten free oat flour, almond flour, baking powder and soda, and salt. You'll notice right away how fluffy and light the batter becomes. Set aside and allow the batter to rest for 10-20 minutes.", "name": "Whisk your sourdough starter discard with milk, maple, vanilla extract, butter or oil and eggs. Whisk in the dry ingredients: gluten free oat flour, almond flour, baking powder and soda, and salt. You'll notice right away how fluffy and light the batter becomes. Set aside and allow the batter to rest for 10-20 minutes.", "url": "https://vanillaandbean.com/gluten-free-sourdough-pancakes/#wprm-recipe-28753-step-1-0" }, { "@type": "HowToStep", "text": "Heat a nonstick griddle or skillet on medium heat (375-400f / 190-204c). Before scooping the batter
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