Go Back
+ servings
A side on view of gluten free sourdough pancakes being sprinkled with icing sugar against a black backdrop

Gluten free sourdough pancakes

Gluten free, nut free, FODMAP friendly
Be the first to rate this recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Food Intolerance Friendly
Servings 4 people (8-9 medium pancakes)

Ingredients
  

Dry ingredients:

  • 65 g (1/3 cup) caster or superfine sugar
  • 40 g (1/4 cup) white rice flour
  • 60 g (1/2 cup) tapioca flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Wet ingredients:

  • 130 g (1/2 cup) thick sourdough starter (see notes)
  • 50 g butter melted
  • 2 tablespoons oil I used olive
  • 1 teaspoon vanilla bean paste
  • 2 extra large eggs use divided

To finish:

  • Butter and/or oil for greasing
  • Strawberries berries or whatever else you fancy
  • Yoghurt or ice cream
  • Maple syrup

Instructions
 

  • Whisk all the dry ingredients together in a large bowl.
  • Separate the eggs – whites into a small clean, dry mixing bowl and yolks into another small mixing bowl.
  • To the yolks, add the remaining liquid ingredients (not the egg whites, obviously!) and whisk to combine.
  • Use an electric beater to beat the egg whites for 5 minutes until they reach stiff peaks.
  • Whisk the dry ingredients into the egg yolk butter mixture until combined. Using a spatula, gently fold in the whipped egg whites until they’re incorporated.
  • Over a medium heat, cook 2 tablespoons at a time of the mixture. The first few pancakes give you an opportunity to determine the ideal heat level for your pan. Wait until bubbles appear on the surface of the pancakes before gently flipping. I find that because this mixture is very light and fluffy, it’s best to cook them on a lower heat and keep them to a 2 tablespoons batter per pancake.
  • Once cooked, serve with whatever toppings you fancy.
Tried this recipe?Let us know how it was!