Brown Rice Sourdough Pancakes

Many people want to know what other delicious things they can make with their starter so here is a recipe for light breakfast pancakes!  It’s a straight up recipe, but you can garnish with some berries or other fruit if you want!  These pancakes have a nice toasted grain flavour and aren’t really sour tasting…if you would like them more sour, let the batter ferment  for a couple of hours. 

Ingredients

Dry

1 cup sorghum flour ( feel free to use half buckwheat)

1 teaspoon Baking soda 

1/2 teaspoon salt

Wet

1 cup brown rice starter

2 tablespoons grape seed oil or melted coconut oil

2 tablespoons ground flax mixed with 5 tablespoons water to make flax eggs, ( mix and let stand 5 minutes to gel)

3 tablespoons maple syrup

1/2  –  3/4 cup almond milk or other non dairy milk, ( amount will depend on how wet your starter was to begin with)

oil of choice for the pan –  optional

Directions

In medium-sized bowl, mix the dry ingredients well.

In a separate medium bowl mix the wet ingredients and mix well.

Combine the dry into the wet in to batches and mix well making sure there are no lumps along the way.  Batter consistency should be like a typical pancake batter, not to thin or thick.  You can always adjust it after your tester!

Heat an eco-friendly non stick or cast iron skillet or griddle on medium high until the pan is warm.  Add a fat of choice if using and add 1/3 cup of batter to the pan for each pancake.  I always like to make a test pancake to check for the pan temperature,  texture and taste of the pancake. You can adjust slightly if needed. Cook for a couple of minutes on the first side, and only around a minute of the other side.  Enjoy with maple syrup!