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Buckwheat Pancakes from Natural Rice Sourdough Starter (Gluten-free, Dairy-free)

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Ingredients

Adjust Servings:
60 g Buckwheat flour
70 г Rice sourdough starter 50x50
35 г Tapioca starch
65 г Coconut yogurt
140 г Almond milk
2 шт Egg
5 г Psyllium husk
1/3 чл Salt
1 чл Sugar white по желанию
for cooking Vegetable oil

Buckwheat Pancakes from Natural Rice Sourdough Starter (Gluten-free, Dairy-free)

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 30 min
  • Serves 4
  • Medium

Ingredients

Directions

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After I posted the recipe for my favorite buckwheat yeast pancakes with coconut yogurt, many of you wondered if you could replace yeast with a natural sourdough starter? 

Of course, you can! 

This recipe’s for 50:50 rice sourdough starter. It makes wonderful pancakes! They’re fluffy, delicious, and healthy! They have a more noticeable hint of sourness and distinctive flower notes in the aroma of natural sourdough starter. 

Enjoy!

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Steps

1
Done

Separate eggs. Cover egg whites and put them in the fridge, we will need them right before frying. Mix the yolks and the rest of the ingredients (except sugar and vegetable oil) into a smooth dough.
If you used starter right from the fridge, leave the mixture to rise at room temperature for about 6 h, if it was warm - for 2 h.

2
Done

Beat the egg whites with sugar with a mixer (or without sugar for a savory version) until soft peaks. Gently mix the whipped egg whites into the dough in several batches. Try not to lose air bubbles. You should get an airy pancake dough.

3
Done

Fry as usual in vegetable oil.

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Buckwheat Yeast Pancakes with Coconut Yogurt (Gluten-free, Dairy-free)
next
Rice Pudding with Coconut Milk and Spices (Gluten-free, Dairy-free)
previous
Buckwheat Yeast Pancakes with Coconut Yogurt (Gluten-free, Dairy-free)
next
Rice Pudding with Coconut Milk and Spices (Gluten-free, Dairy-free)

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