Several years ago, I took the necessary steps to completely eliminate gluten from my diet. With gut issues and joint pain, I felt it was worth a six-month trial to see if my personal symptoms could be improved. Since that time, I have never looked back. I’m not saying removing gluten was the absolute solution for all of my issues, but I am saying it was extremely clear that gluten was a source of much discomfort for me. Over time, I have seen a dramatic improvement in both my digestion and skin, as well as, (to some extent) the joint pain that seems to plague me. Enough improvement to know this one change will remain in my personal health plan and eating style from now on.
Now, on to my Fluffy Gluten Free Vegan Sourdough Pancakes…
Over the past several months, I’ve been experimenting in the kitchen with a variety of new gluten-free recipes, inspired by some of my older, go-to favorites. Over the next couple of months, I plan on sharing a few of these newly renovated recipes to help fuel your own creativity and love of baking. One of the most important additions to some of the newer recipes is the inclusion of sourdough starter. I’m in love with adding sourdough starter to baked treats, homemade gluten-free loaves, muffins and even cookies. I find it aids in digesting baked goods and adds nutritional value.
My family has always thought it hilarious that I have an issue with pancakes. Even the best of us have an Achille’s heel. Pancakes and I have a jaded past with me lacking patience when it comes to these fluffy breakfast cakes. In the past, I found myself tossing the first cake and often the last few for various reasons, often due to my inconsistency and lack of gluten-free, plant-based baking knowledge. I just could not seem to get it right. Well folks, no more! My Fluffy Gluten Free Vegan Sourdough Pancakes have solved the problem. I am no longer missing out on a delightfully delicious stack of warm pancakes, fresh off the griddle on a Sunday morning.
My Sourdough Pancakes are made utilizing gluten-free, whole-grain flours and brown rice sourdough starter. For more on how to make your own sourdough starter, check out Culture’s For Health and dive into the world of gluten-free, sourdough (and vegan) baking. ENJOY!
Shoutout to Blueberry Syrup
Let’s not forget to give a little love to my two ingredient wild blueberry syrup. Super easy my friends…warm blueberries and pure maple syrup in a saucepan. Drizzle over pancakes…YUM!
Gluten Free Vegan Sourdough Pancakes
By Published:
- Yield: 8-10 pancakes (3-4 Servings)
These gluten-free vegan sourdough pancakes are light, fluffy and delicious!
Ingredients
- 2 cups gluten-free flour mix I combined the following: 1 cup fine almond flour, 1/4 cup brown rice flour, 1/4 cup millet flour, 1/4 cup sorghum flour, 1/4 cup fine oat flour
- 1/4 cup arrowroot flour
- 1 tablepsoon baking poder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 2 tablespoons coconut sugar
- 2 teaspoons ground psyllium husk powder I used Frontier Co-Op brand of ground psyllium
- 1 15 oz. can light coconut milk
- 1/2 cup brown rice sourdough starter
Instructions
- Using a medium-size mixing bowl, add gluten-free flour, arrowroot flour, baking powder, baking soda, sea salt, coconut sugar and ground psyllium.
- Whisk until thoroughly combined.
- Pour coconut milk and sourdough starter into the dry mix. Stir until thoroughly combined and batter is smooth.
- Heat an iron-skillet over medium-high heat. I typically add a little coconut spray or oil to prevent pancakes from sticking.
- Add batter to pan, smoothing out with the back of your spoon. Cook until edges are firm and bubbles begin to form. 1-2 minutes. It helps to lift the edge of each pancake with your spatula to check the color. You're looking for a golden-brown color. Flip and continue cooking on the other side.
- Serve pancakes with your favorite maple syrup or give our simple Blueberry Maple Syrup a try!