Nearly Gluten-Free Pancakes

I guess these technically are not totally gluten free, but the only wheat flour I use is a 1/2 cup of sourdough starter.

Since sourdough started is soaked fermented flour, a lot, if not all of the gluten is broken down. The older the starter, the more fermented and broken down the flour will become. Many people with Celiacs can even tolerate "REAL" sourdough that has been soaked and fermented properly. Click on the link below to learn more about traditional sourdough and how you can go about making it, or finding it.

SEE HERE To Learn About Sourdough

These are VERY good. You can even make these egg free, they will just be a little flatter and more dense. Still good, we made them egg free the other day. 

Nearly Gluten-Free Pancakes

1 Cup of Bobs Red Mill Gluten Free Flour Mix

(you can find this at most grocery stores, or get it HERE)

1/2 cup mature sourdough starter. 

(Buy HERE and make your own)

1 TBS of maple syrup or any other natural sweetener

1/2-3/4 cup of milk (add just enough to get the consistency you want)

1 egg

3/4 tsp sea salt

3 1/2 tsp baking powder

-Mix all ingredients and cook on medium in a greased skillet. Until lightly brown on both sides (We use ghee; clarified butter to grease the skillet) 

 

-Slather with organic grass fed butter and organic maple syrup!

Enjoy!