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.
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.
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.
Did you make this recipe?
Be sure to tag @zegofoods on Instagram and use the hashtag #PoweredByZEGO
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