Tuesday, October 8, 2013

Gluten Free Sourdough Pancakes (part IV)

Pancakes (use either discard starter or ready starter)
2 cups starter
2 cups coconut milk
2 cups GF flour blend

Mix at night, cover, let mixture sit until morning

In the morning
2 TBSP sweetener of choice (honey, Turbinado sugar, coconut palm sugar)
2 TBSP coconut oil
2 eggs
2 tsp vanilla
1 tsp salt
1tsp baking soda
1tsp baking powder

Mix well and let sit until bubbly and ready to use.

Heat cast iron skillet over medium high.  Pour batter into pan.  Pancakes are ready to flip when edges and middle look “dry.”

These freeze well to be reheated.

For a thicker pancake use a bit more flour.  OR using a smaller cast iron skillet, pour enough batter until bottom of skillet to the edges is covered about 1/8 inch deep.  Cook until top of pancake looks dry.  Flip.  Cook until cooked through.

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