Sourdough Pancakes (or Waffles)

​

Ingredients

​

Sponge

1/2 cup unfed sourdough starter

1 cup milk of choice with squeeze of lemon juice mixed in

1 cup gluten-free flour blend (I've used Bob's Red Mill or King Arthur)

1 tablespoon honey (or sweetener of choice)

​

Batter

Sponge (above)

1 egg

1 tablespoon oil (optional)

1/2 teaspoon baking soda

1/3 teaspoon salt

​​​

Instructions

​

Sponge

Combine all ingredients, cover, and let sit at room temperature overnight.

*Note: I have also just combined everything in the morning if I wanted to make these last minute! This means they won't be fully "sourdough" but they still come out like pancakes :) 

​

Batter

Add eggs and oil to sponge, and stir to combine. Then add baking soda and salt and stir gently just to combine.

​

Prepare

Pour about 1/4 cup batter per pancake onto a pre-heated, lightly greased skillet or griddle. Cook until bubbles form on the sides and tops of pancakes, then turn over and cook until slightly browned on the bottom. I have also prepared in a waffle iron.

​​

*Note: Nutrition per pancake (about 8 total)

Without oil: 110 calories, 23g carbs, 1g fat, 2.5g protein

With oil: 125 calories, 23g carbs, 3g fat, 2.5g protein

​