Gluten Free Sourdough Discard Cinnamon Pancakes
Use your gluten-free sourdough discard to make fluffy, tangy pancakes—perfect for breakfast!
Ingredients
- 30 grams Gluten free sourdough discard
- 100 grams Bob’s Red Mill 1-1 Gluten Free Flour
- 25 grams Sugar
- 7 grams Baking Powder
- 220 grams Milk
- 1 Egg
- 12 grams Melted Butter
- 3 grams Vanilla
- 4 grams Cinnamon
Instructions
- In a large bowl, combine flour, sugar, baking powder and cinnamon.100 grams Bob’s Red Mill 1-1 Gluten Free Flour, 25 grams Sugar, 7 grams Baking Powder, 4 grams Cinnamon
- Mix in egg, sourdough discard, milk, egg, melted butter and vanilla.30 grams Gluten free sourdough discard, 220 grams Milk, 1 Egg, 12 grams Melted Butter, 3 grams Vanilla
- Let sit for 10 minutes while you heat up a pan.
- Heat up a frying pan, flat top or cast iron pan. Once it is hot, add a little bit of butter to the pan. Spoon some of the batter onto the pan and let it sit until it is bubbled.
- Flip the pancake and cook the other side.
- Once done, remove from the frying pan. Top with maple syrup, fruit or powdered sugar.