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gluten free dairy free sourdough blueberry pancakes

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
Cook Time 10 minutes
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!