Gluten-Free Lemon-Blueberry Sourdough Pancakes | Recipe Cart | Recipe Cart

Ingredients

• 1 cup
• active brown rice sourdough starter
• water
• 1-1/2 cups
• gluten-free flour of your choice
• pastured eggs (or 3 small eggs)
• Finely grated zest of 1 large lemon or 2 small lemons
• 1 Tbsp.
• gluten-free vanilla extract
• 2 Tbsp.
• raw honey
• 3 Tbsp.
• coconut oil or butter, melted
• 1 tsp.
• salt
• baking powder
• 1/2 tsp.
• baking soda mixed with 1 teaspoon water
• 1-1/2 cup
• fresh or frozen wild blueberries (the small size of the wild berries makes for better distribution through the batter)
• Additional coconut oil for griddle