Last Updated on
Between these Sourdough Pancakes and the Soaked and Veggied Blender Waffles, my kids are totally in love with breakfast again! I haven’t heard a request for cold cereal in ages, and I couldn’t be happier.
From the Menu Mailer
If you’re using grain or bean flour instead of tapioca flour, stir it into the sourdough starter the night before you plan to make the pancakes.
1 banana, mashed, or 1/2 cup pureed vegetable of your choice
1 Tbs rapadura, optional
1 cup sourdough starter (for grain-free options, see my post on starters)
1 egg, beaten (or egg replacer according to directions on package)
2 Tbs melted coconut oil, butter or ghee
2 Tbs tapioca flour (wheat flour if not gluten-free, bean flour if grain-free)
2 Tbs coconut flour
1/2 tsp baking soda
1/4 tsp salt
milk of your choice or water
1 Tbs oil
In a bowl, combine the mashed banana, rapadura, starter, beaten egg and oil.
In a separate bowl, combine the tapioca flour, coconut flour, baking soda and salt. Pour the wet ingredients into the dry ingredients and whisk to combine. Add enough milk or water to get it to a pancake consistency- the coconut flour will thicken as it sits.
In a skillet, heat the last 1 Tbs oil over medium-high heat. Fry silver-collar sized pancakes until dry around the edges and then flip and cook until cooked through. They’re easier to flip when they’re smaller.