Ingredients

Adjust Servings:

	150 g of GF sourdough starter
	100 g of Tapioca starch
	1/4 tsp. of Psyllium husk
	2 Egg(s)
	300 ml of Almond milk
	1 tsp of Extra Virgin olive oil
	pinch of Salt
	1/2 tsp. of Vanilla sugar Optionally

Leftover Sourdough Pancakes (gluten-free, dairy-free)

Name: Leftover Sourdough Pancakes (gluten-free, dairy-free)
Total time: 20 min
Yield: 4
Cuisine: Signature Cuisine
Ingredients: GF sourdough starter: 150 g of; Tapioca starch: 100 g of; Psyllium husk: 1/4 tsp. of; Egg(s): 2; Almond milk: 300 ml of; Extra Virgin olive oil: 1 tsp of; Salt: pinch of; Vanilla sugar: 1/2 tsp. of

Features:

Cuisine:

Signature Cuisine

20 min
Serves 4
Easy

Ingredients

150 g of GF sourdough starter
100 g of Tapioca starch
1/4 tsp. of Psyllium husk
2 Egg(s)
300 ml of Almond milk
1 tsp of Extra Virgin olive oil
pinch of Salt
1/2 tsp. of Vanilla sugar
Optionally

Directions

Those who are already making natural gluten-free sourdough at home know that it must be fed regularly for its well-being and some of the sourdough is removed during the feeding process. To avoid throwing away this highly valuable fermented product, it’s a good idea to have simple recipes on hand in which you can use a leftover ripe sourdough starter.

Let’s start with pancakes. That, in my opinion as a pancake lover 🙂 is the most simple and cool way to use leftover sourdough. The taste, flavor and texture of these pancakes resemble wheat pancakes to the fullest! Be sure to try them!

Bon Appétit!

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Steps

Done

Mix starch, psyllium, salt and sugar if you are using it.
Stir the egg with a fork until smooth. Then add the sourdough and stir again. Now add the dry ingredients and almond milk and stir until you get a smooth liquid pancake batter. Add olive oil and stir.
Or, just put all ingredients in a blender and blend them until smooth.
The final step is to fry thin pancakes as usual.
Bon Appetit!