These easy, Gluten-Free Sourdough Pancakes are a family favorite and a quick and easy way to enjoy traditionally prepared grains! 

Gluten-Free Sourdough Pancakes  #glutenfree #sourdough #pancakes #fermentedfood #traditionalfood #sorghumflour #dairyfree #refinedsugarfree #breakfast

Traditionally prepared grains.

In my family we rarely eat grains without fermenting them first. Yes, even gluten-free grains. This process helps neutralize the enzyme inhibitors and boost the vitamin content in grain and its availability.

Fermenting wheat and other glutenous grains also breaks down the gluten, making it easily digestible – even to those who are gluten-intolerant! I have found that I can eat properly prepared whole wheat sourdough without any side-effects. And this from the girl who can’t even handle the gluten in a tiny communion cracker at church…

Gluten-Free Sourdough Pancakes 8

Safety first.

Though I can handle my homemade sourdough, I definitely wouldn’t suggest just anyone with celiac just go out and eat regular sourdough. And I most certainly don’t go out to the store and buy regular sourdough bread. I only eat what I’ve made it myself so that I know exactly what is in it and how long it has been fermenting.

I attribute my tolerance of sourdough to the fact that the GAPS diet has done a wonderful job at healing and sealing my gut. But not everyone is the same (obviously), and while I can eat sourdough no problem, my dad who is also gluten-intolerant can’t handle it at all.

If you’re interested in trying sourdough, I would encourage you to make sure your gut lining is healthy and sealed up before you give it a try.

Gluten-Free Sourdough Pancakes 11

Never fear.

For those of you gluten-free-ers who are a bit nervous about trying a sourdough starter made with glutenous flours, don’t worry – sourdough can be made with gluten-free flour as well (my gluten-free sourdough starter recipe is here). And these tasty sourdough pancakes are 100% gluten-free.

That’s right, no wheat flour is used in the making of this breakfast food.

Gluten-Free Sourdough Pancakes 3

A family favorite.

My kids love sourdough in any way it comes, but one of my kids favorite ways to eat it is in pancakes. It tastes wonderful and it’s easy to make. But, every now and again, mom-brain gets the better of me and I forget to mix up the batter to ferment overnight… Thankfully, we won’t die from eating un-fermented grain.
 
So if you forget to mix these up the night before, no worries. 
 
If you’re looking for more family favorite breakfasts, here are a few my family loves!

These easy, Gluten-Free Sourdough Pancakes are a family favorite and a quick and easy way to enjoy traditionally prepared grains!  #glutenfree #sourdough #pancakes #fermentedfood #traditionalfood #sorghumflour #dairyfree #refinedsugarfree #breakfast

In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!

Gluten-Free Sourdough Pancakes

Free from gluten, dairy, and refined sugar.

Ingredients

  • 1/2 cup bubbly sourdough starter, fed within the last 12 hours or so (get my recipe here)
  • 1 1/2 cups filtered water or whatever milk you like
  • 1 cup gluten-free flour mix (like this one)
  • 1/4 cup tapioca or arrowroot powder
  • 1 cup sorghum flour
  • 2 tablespoons honey (optional)
  • 2 eggs
  • 1 teaspoon baking soda

Instructions

Traditionally prepared:

In a large ceramic, stainless, or glass bowl, combine the starter, water/milk, and flours. Cover with plastic wrap and set on the counter overnight (or for at least 7 hours).

In the morning, stir in remaining ingredients except the baking soda. Mix until there are no lumps.

Sprinkle batter with baking soda and mix in to combine.

Pour about 3 tablespoons of batter onto preheated skillet. Cook until bubbly and glossy on the edges. Flip and cook a minute.

Serve with whatever you like.

Quick fix:

Preheat a skillet over medium heat.

In a large bowl, combine all the ingredients except the baking soda. Mix until there are no lumps.

Sprinkle batter with baking soda and mix in to combine.

Pour about 3 tablespoons of batter onto preheated skillet. Cook until bubbly and glossy on the edges. Flip and cook a minute.

Serve with whatever you like. I like to top them with molasses and honey, or my 2-Ingredient Mixed Berry Chia Seed Jam.

Raias Recipes - https://raiasrecipes.com
 

Gluten-Free Sourdough Pancakes 2

Interested in learning more about traditional sourdough and gluten intolerance? Here are a few articles to check out:

If you’re ready to take the traditional sourdough plunge, check out my Whole Wheat Sourdough Challah. It’s perfect for the Sabbath, Sukkot, or just any ol’ day.