Gluten-Free Lemon-Blueberry Sourdough Pancakes | Recipe Cart

Name: Gluten-Free Lemon-Blueberry Sourdough Pancakes | Recipe Cart
Total time: 23 min
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

getrecipecart.com

Export 20 ingredients for grocery delivery Step 1 Mix brown rice starter, water, and oat flour together in a large bowl.

View full recipe on getrecipecart.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at getrecipecart.com.

Share this recipe:

Cooking tools:

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