Gluten-free sourdough starter pancakes

Gluten-free sourdough pancakes are a healthy delight. You can use up the discard or prepare starter just for this tasty treat.

With this recipe you will make a batch of fluffy gluten-free sourdough American pancakes.
I used active bubbly starter made form gluten-free flour and water kefir.
This easy recipe is also great way for using up a sourdough discard from your starter.

GLUTEN-FREE SOURDOUGH PANCAKES RECIPE

Ingredients and preparation steps for the starter

100 g of buckwheat flour
120 ml of water kefir

Add to Kefirko jar flour and kefir and mix well into a uniform mixture with a wooden spoon, then close with a lid.
Leave at room temperature for 2 to 3 days, until starter becomes active and bubbly.
This ratio of flour and kefir make approx. 200 g of starter.

Ingredients and preparation steps for the pancakes

200 g of active bubbly starter
one egg
1/2 teaspoon of baking soda
A teaspoon of cinnamon
A teaspoon of vanilla extract
butter for greasing the pan

Add into bowl all ingredients (except butter) and whisk well just until combined.
Rub a small amount of butter directly onto the non-sticking pan before putting it on the heat.
Pour the batter with a spoon into the heated pan, making 7- 8 cm pancakes, with plenty of space between them (it’s easier to flip them).
Cook until the pancakes start bubbling on top, then flip them.
Cook for an additional 1-2 minutes or until the pancakes are cooked through.
Serve warm with homemade jam.