Sky-high piles of fluffy wheat pancakes filled with tangy buttermilk are the object of breakfast affection for so many of us. But if wheat and dairy are foods that your body cannot tolerate, this may seem like more of a nightmare.
But it doesn’t have to be. With this recipe you can use any gluten-free flour you wish. Combine it with fresh brown rice sourdough starter and water the night before to create a very thick batter.
In the morning you can add the rest of your ingredients and start your day with your very own sky-high pile of gluten-free, dairy-free pancakes.
Gluten-Free, Dairy-Free Lemon Blueberry Sourdough Pancakes
- 1 cup fresh, active brown rice sourdough starter
- 1 cup water
- 1-1/2 cups gluten-free flour of your choice
- 2 large pastured eggs (or 3 small eggs)
- Finely grated zest of 1 large lemon or 2 small lemons
- 1 tablespoon gluten-free vanilla extract
- 2 tablespoons raw honey
- 3 tablespoons coconut oil or butter, melted
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda mixed with 1 teaspoon water
- 1-1/2 cup fresh or frozen wild blueberries (the small size of the wild berries makes for better distribution through the batter)
- Additional coconut oil for griddle
- Mix brown rice starter, water, and oat flour together in a large bowl. Cover loosely and let sit overnight in a warm spot. (On top of the refrigerator or in a cupboard near a heat source are good options.)
- In the morning stir in eggs, lemon zest, honey, vanilla, coconut oil (or butter), baking powder, and salt. Blend together thoroughly. Stir in baking soda mixture.
- Spoon onto a hot, greased griddle (about 350°F) and scatter about 1-1/2 tablespoons of berries over each pancake. Cook until bubbles break on the surface (about 2 minutes). Turn and cook an additional 1 to 2 minutes, until golden brown. Serve hot with honey-lemon syrup, lemon curd, or fermented blueberry sauce. Makes 20 to 24 pancakes.