Gluten-Free & Dairy-Free Sourdough Blueberry Pancakes

I have been loving putting my gluten-free sourdough starter discard to good use lately! You can find my gluten-free sourdough starter recipe here. These blueberry pancakes are gluten-free, dairy-free, simple to make, and absolutely delicious!

Ingredients

Here are the ingredients you'll need:

• gluten-free sourdough starter discard
• gluten-free flour
• 1 egg
• non-dairy milk of choice
• sugar or sugar substitute
• avocado oil
• baking powder
• vanilla extract
• blueberries

See recipe card for quantities.

Storage

If not eating immediately, store in the fridge or freezer!

Gluten-Free & Dairy-Free Sourdough Blueberry Pancakes

These sourdough blueberry pancakes are gluten-free, dairy-free, simple to make, and absolutely delicious!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings: 6 pancakes

Course: Breakfast, pancakes

Cuisine: American

Ingredients Method

Ingredients

  

• 100 grams (roughly ¾ cup) gluten-free flour
• 50 grams gluten-free sourdough discard
• 1 egg
• 1 teaspoon vanilla extract
• ½ cup non-dairy milk
• 1 ½ tablespoon sugar can use a sugar substitute
• 2 tablespoon avocado oil
• ½ teaspoon baking powder
• pinch of salt
• ½-3/4 cup fresh blueberries

Method

 

1. In a bowl, combine your milk, egg, avocado oil, vanilla extract, and sugar until smooth. Mix in the sourdough discard.
2. Mix in the flour, baking powder, and salt until well combined.
3. Fold in the blueberries. Heat a pan and begin cooking your pancakes, using about ¼ cup of batter for each pancake. Top with maple syrup and enjoy!