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Gluten-Free Buckwheat Scallion Sourdough Pancakes

Name: Gluten-Free Buckwheat Scallion Sourdough Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: ¼ cup Gluten-free Sourdough Starter; ¼ cup Buckwheat Flour; 2 Tbsp Water; ¼ Red Bell Pepper, Small Dice; ¼ Red Onion, Small Dice; ¼ Green Bell Pepper, Small Dice; 2 Scallions, Finely Sliced; 2 Tbsp Tamari, or Soy Sauce; 2 tsp Sesame Oil; 1 Whole Egg; 1/8 tsp Black Pepper; ½ tsp Red Pepper Flakes; 2 tsp Black Chinese Vinegar, or Rice Vinegar; ¼ tsp Baking Soda; 2 Tbsp Sunflower Seed Oil, for Cooking Pancakes; 1 Tbsp Prepared Sriracha, for Serving; A Handful of Fresh Cilantro or Chives, for Serving; A Few Wedges of Fresh Lime, for Serving

Andy Gildersleeve October 25, 2024

I used a bit of gluten-free sourdough starter discard in this recipe, using our own recipe that we developed for gluten-free sourdough!

I also added Sriracha at the end, which you can omit if you want to cut the heat.

NUTRITION · per serving (≈46g)

Fiber 1 g · 3%
Protein 2.9 g · 17%
Net carbs 8.2 g · 47%
Fat 2.6 g · 34%

See full breakdown →

Prep 10 min

Cook 20 min

Servings 6

Difficulty Beginner

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Nutrition

per serving (≈46g)

Calories

2.9g

Protein

9.2g

Carbs

2.6g

Fat

Fiber

Ingredients

0/18

¼ cup Gluten-free Sourdough Starter

¼ cup Buckwheat Flour

2 Tbsp Water

¼ Red Bell Pepper, Small Dice

¼ Red Onion, Small Dice

¼ Green Bell Pepper, Small Dice

2 Scallions, Finely Sliced

2 Tbsp Tamari, or Soy Sauce

2 tsp Sesame Oil

1 Whole Egg

1/8 tsp Black Pepper

½ tsp Red Pepper Flakes

2 tsp Black Chinese Vinegar, or Rice Vinegar

¼ tsp Baking Soda

2 Tbsp Sunflower Seed Oil, for Cooking Pancakes

1 Tbsp Prepared Sriracha, for Serving

A Handful of Fresh Cilantro or Chives, for Serving

A Few Wedges of Fresh Lime, for Serving

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Instructions

3 steps

In a medium-sized mixing bowl, combine the gluten-free sourdough starter, buckwheat flour, water, diced vegetables, Tamari, sesame oil, egg, black pepper, red pepper flakes, vinegar, and baking soda.

Preheat a nonstick pan with some sunflower seed oil, and add a small scoop of the batter.

Cook the pancakes individually on both sides, and serve with Sriracha, cilantro, and fresh wedges of lime, if desired.

Recipe Notes

You can serve these with added homemade sauerkraut on top and they are absolutely delicious.

Gluten-Free Buckwheat Scallion Sourdough Pancakes

Nutrition

Instructions

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Instructions

Recipe Notes

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