Gluten Free Sourdough Pancakes
Ingredients
- 2 Cups Gluten Free Flour (or All Purpose if Not GF) I use Bobs Red Mill 1:1 GF Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 2 tbsp granulated or organic sugar
- 2 tbsp olive or vegitable oil We use Olive Oil
- 1 Egg (beaten)
- 1 cup Millet Sour Dough Starter, or other GF starter
- 1 1/2 Cup Water
- 1 cup Fresh or frozen blueberries
Instructions
- Add all ingredients to a large bowl, mix well with a wisk until smooth
- Heat a large skillet on the stove, set temperature to medium low
- Gently fold blueberries into the batter
- Scoop 1/4 cup of pancake batter onto the skillet to form a pancake. Depending on the size of your skillet, you may be able to cook 2-3 at once.
- Once you see bubbles form on top of pancake, (1-3 minutes) flip it over. If your pancakes begin to burn, turn down the heat. Low and slow is the key.
- Check to see if they are cooked through, remove from pan, repeat the last 2 steps with the rest of the batter.