Sourdough Gluten-Free Pancakes

Last Updated on January 16, 2022 by Colleen

Sourdough Gluten-Free Pancakes

So many times oat-based gluten-free pancakes can be dense and dry and low in nutrition. These are high in protein, fluffy, and nutrient-dense!

Best of all, you can use the batter to make muffins and waffles.

We feel it’s worth the time to get a sourdough starter going just to make these from the “discard” (see notes below on how to make an easy gluten-free sourdough starter), let alone sourdough bread later in the week.

But if you aren’t a sourdough kind of person, don’t fret! Just add a bit more baking powder.

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Making Sourdough Starter

Put about ½ cup of oats and ½ cup of water in a glass jar and stir with a wooden spoon or chopstick (or your finger).
Leave it in a somewhat warm place (70 degrees F) covered loosely with a towel. Stir each day with a wooden spoon or your finger (no metal) until you notice small bubbles on the surface. This may happen right away.
Once you see the bubbles, stir, and take out half the starter. Immediately add in another ½ cup oats and ½ cup water. This is called “feeding” your starter.

Once or twice a day, repeat this process for about 5-7 days.
The starter can be kept in the fridge for 5 days before needing to be fed again.

Gluten-Free Sourdough Starter Tips

Your oat-based sourdough starter will not have big bubbles like a wheat starter does because it doesn’t contain stretchy gluten. Instead, you’ll notice small bubbles on the surface and a sweet-sour smell once it gets going.

And don’t actually discard the starter when you feed it! Use it for amazing recipes like this one.

Why This Recipe For Sourdough Gluten-Free Pancakes is Better

Using our sourdough starter makes these even more digestible than using just our gut-friendly Double Protein Oats.
No cane sugar–use maple syrup or dates!
Using sourdough starter or discard will add leavening to your dough. If you use a flax egg, use another tablespoon of starter and teaspoon of baking powder. Sourdough also adds prebiotic fiber and makes the dough easier to digest.
The nutritional yeast completes the oat protein (by adding more lysine) to make it fully bio-available. Protein combining is important to get the most of plant-based proteins.
So many uses!! We made pancakes, muffins, and waffles with this one recipe and they all turned out great.

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Sourdough Gluten-Free Pancakes

INGREDIENTS

1 c ZEGO Double Protein Oats
1 egg (optional)
1/3 c water or dairy-free milk (or more depending on how thirsty the oat flour is, batter should be thick)
1/2 c discarded sourdough starter
2 tbs maple syrup or 4 large dates, pitted
1 tbs vanilla
1 tbs melted and cooled butter or oil
1/4 tsp salt
1 tbs + 1 tsp baking powder (add 2 additional tsp if you are omitting the sourdough starter)
1/4 tsp baking soda
1-2 tbs ZEGO Mix-Ins, optional for the top

DIRECTIONS

Add all the ingredients to the blender except the Mix-Ins. The oats can be measured as flakes or pre-ground as flour. Do not use a closed system like a Nutri Bullet unless you halve the recipe as the dough will expand. Blend just enough to make a smooth batter, about 1-2 minutes.
Cover and let rise 30-60 minutes in a warm location.
Preheat griddle or pan to 300 degrees (medium-low). Oatmeal pancakes are thick and need a bit of extra time on the stovetop to cook.
Grease your griddle or pan and scoop out 1/2 c per pancake. Watch carefully and flip when you can safely get a spatula under the pancake.
Top with 1-2 tbs of Cranberry or Chocolate Chip Mix-Ins for flavor, crunch, and to enhance protein absorption. Drizzle on some maple syrup and enjoy!
For gluten-free muffins, bake at 350 for 20-25 minutes.
For gluten-free waffles, we recommend using a full sized waffle maker to give the dough room to puff up. For crispy waffles, us a mini waffle maker.