Fluffy gluten-free sourdough pancakes ready in 30 minutes using GF discard. No overnight rest.
Ingredients
- 100g GF sourdough starter or discard
- 1 large egg
- 150ml whole milk (or oat milk)
- 30g melted butter
- 80g brown rice flour
- 40g buckwheat flour
- 15g caster sugar
- 5g baking powder
- 3g fine sea salt
- 1 tsp vanilla extract
- Butter for cooking
Method
- Wet mix. Whisk sourdough discard, egg, milk, melted butter and vanilla in a large bowl.
- Dry mix. In a separate bowl combine both flours, sugar, baking powder and salt.
- Combine. Fold dry into wet. Do not overmix. A few small lumps are fine.
- Rest. Let the batter rest 10 minutes while the pan preheats.
- Cook. Heat a knob of butter in a non-stick pan over medium heat. Pour 3 tablespoons of batter per pancake. Cook 2-3 minutes per side until golden.
Baker's tip: Fresh or old discard both work. Rest is important — gives the batter time to hydrate. Freeze extras flat on a tray, then bag — toaster from frozen.
Frequently asked questions
Can I use just rice flour?
Yes — replace both flours with 120g brown rice flour. Slightly less flavour but still excellent.
Are these pancakes suitable for a dairy-free diet?
Substitute the milk for oat milk (make sure it is certified GF) and use dairy-free butter or coconut oil for cooking.
