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Gluten-Free Buckwheat Scallion Sourdough Pancakes
Description
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.
Ingredients
Instructions
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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.
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Preheat a nonstick pan with some sunflower seed oil, and add a small scoop of the batter.
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Cook the pancakes individually on both sides, and serve with Sriracha, cilantro, and fresh wedges of lime, if desired.
Note
You can serve these with added homemade sauerkraut on top and they are absolutely delicious.
Gluten-free, Sourdough, Pancakes, Buckwheat, Scallions, Breakfast, Easy, Gluten-free Sourdough
