I realized last night that I haven’t posted many recipes in the last week. This week has been so busy with the launch of the new member platform that I lost track.
These are the pancakes from the Real Food Storage ebook. I regularly use this recipe when I’ve got too much sourdough starter. The kids always love it.
If you’re using wheat flour instead of tapioca flour, stir it into the starter the night before you make the pancakes so it can soak overnight.
Hands-on: 20 minutes
Hands-off: none
1 banana, mashed, or 1/3-1/2 cup applesauce, pureed squash, etc…
1 Tbs sucanat
1 cup sourdough starter
1 egg, beaten (or egg replacer according to directions on package)
3 Tbs melted coconut oil, divided
2 Tbs tapioca flour (wheat flour if not gluten-free)
2 Tbs coconut flour
1⁄2 tsp baking soda
1⁄4 tsp salt
Milk of your choice or water
In a bowl, combine the mashed banana, sucanat, starter, beaten egg and 2 Tbs of the melted oil.
In a separate bowl, combine the tapioca flour if GF, coconut flour, baking soda and salt. Pour the wet ingredients into the dry ingredients and whisk to combine. Add enough milk or water to get it to a pancake batter consistency- the coconut flour will thicken as it sits.
In a skillet, heat the last 1 Tbs oil over medium-high heat. Fry silver- collar sized pancakes until dry around the edges and then flip and cook until cooked through. They are easier to flip when they’re smaller.
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