SOURDOUGH from Cultures for Health
Gluten-free Sourdough Buckwheat Pancakes
These pancakes are perfect for those who are gluten-free and want to eat whole-grain foods that are easily digested. A dash of cinnamon plays nicely off of the nutty flavor of the buckwheat. Ingredients:
1-1/4 cups whole-grain buckwheat flour
1 cup milk or cultured milk such as yogurt, kefir, or cultured buttermilk
1/2 cup gluten-free sourdough starter (or any sourdough starter if you don’t need gluten-free)
2 eggs, lightly beaten
1/2 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
butter for frying
Instructions: 1. Combine flour, milk, and starter in a medium-sized bowl the night before you wish to cook the pancakes. 2. In the morning beat eggs in a small bowl. Sprinkle salt, baking soda, and cinnamon over the flour-milk-starter mixture.
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