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!
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
Instructions
- In a bowl, combine your milk, egg, avocado oil, vanilla extract, and sugar until smooth. Mix in the sourdough discard.
- Mix in the flour, baking powder, and salt until well combined.
- 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!
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