For a few days this week I’ve been using my new brown rice sourdough starter to make pancakes for breakfast. Sourdough really does make the best pancakes. They’re the fluffiest, softest pancakes ever, and there’s a nice hint of sourness which you can hardly taste. They’re great with just butter or maple syrup, but I’ve also made them with banana and with cheese. Here’s what I do:
Pour about 1 cup of sourdough starter into a medium bowl.
Add 2 tablespoons of coconut flour, 1 egg, 1 tablespoon natural yoghurt, 1 teaspoon vanilla, 1-2 teaspoons liquid stevia, a pinch of salt, and 1/2 teaspoon each of baking soda and powder. Whisk together well.
Heat a large frying pan on medium heat. Pour batter into 2-3 pancakes and cook for about 2-3 minutes before flipping and cooking other side.
If you want to add banana or cheese (or berries or pretty much anything else you can think of), sprinkle them onto the uncooked side of the pancake before flipping.
Eat with some bacon, maple syrup, butter, natural yoghurt or any other topping you enjoy.