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Fluffy Gluten-free Sourdough Pancakes

Gluten-free pancakes, that don't even taste gluten-free. Fluffy, delicious & so easy!!
Prep Time15 mins
Cook Time15 mins
Resting Time30 mins
Total Time1 hr
Course: Breakfast, Dessert, Snack
Cuisine: American, gluten-free
Keyword: breakfast, gluten-free, soy-free, vegetarian
Servings: 10 pancakes

Ingredients

  • 200 g sourdough here: brown rice sourdough
  • 120 g coconut milk
  • 2 tbsp coconut sugar or4 tbsp maple syrup
  • 100 g brown rice flour
  • 100 g ground almonds / almond flour
  • 2 tbsp coconut oil + some more for frying
  • 2 eggs
  • 4 tsp baking powder
  • 1 tbsp cinnamon
  • pinch salt

Instructions

  • Before you do anything else today, start mixing the dough as it has to rest for 30 minutes.
  • To start the pancakes, mix sugar / maple syrup, eggs & butter until creamy.
  • Next, add the remaining ingredients, one at a time and mix until everything is fully incorporated. It should be a thick dough, just like usual pancake dough. If it's a little too thick, you might add some more milk.
  • Before we continue, let the dough rest for roughly 30 minutes. Ideally to prepare the table, get dressed, have a shower or whatever else is part of your morning-routine. :-)
  • Now, after 30 minutes, place a pan on medium heat and add some coconut oil, once hot. Add pancake dough, one at a time & fry for roughly 2 minutes on each side.
  • Place finished pancakes on a plate & store in an oven on 50 degrees until all of the pancakes are finished.
  • Serve with fresh fruits, some seeds, cacao nibs & maple syrup. If you're feeling creative, you might even wanna add some apple puree* - you've got 30 minutes resting time you could use to make some. :-) (I always prepare some ahead of time and have it stored in the freezer / fridge). You might also add some whipped cream (vegan or not) or clotted cream.

For overnight sourdough pancakes

  • Mix Sourdough with 100g rice flour & 100g water and let it rest overnight. Proceed with the rest as above.

Notes

*Apple puree
For the apple puree, simply cut 1 kg apples. Add them to a pot and add a little water - just about 1cm. Also, add some cinnamon, around 2 tbps. Let the apples cook with the lid on for roughly 20-30 minutes, until soft. Either puree with a food processor or a blender and store in glass jars. If you want to keep it longer then a week, it's better if you freeze them.
As for the apples, I use whichever ones I get from the market, but remember green ones are slightly sour & red ones are slightly sweeter. You could also mix them.