Pear & Cinnamon Gluten-free Sourdough Pancakes
If you follow me on social media, you have probably noticed that I love experimenting with fermented foods. Anytime you are cooking with a gluten-free sourdough starter culture, you need to prepare your ingredients the night before because the culture needs to be activated, or woken up. This recipe makes enough medium-sized pancakes to feed 4 people, plus some leftover. These pancakes are much more filling than your standard pancakes too!
Ingredients:
Approx 2-3 tbsp GF sourdough starter (you can find the recipe here)
2 cups gluten-free flour (I used 1 cup brown rice flour, 1/2 cup buckwheat flour and 1/2 cup sorghum flour)
1 & 1/2 cups filtered water (you may need more or less, depending on the type of flour you’re using)
1 tbsp chia seeds
2 eggs
1/4 cup rapadura sugar or sweetener of choice
1 tsp vanilla extract
Stewed cinnamon pears - I made these by dicing up 2 pears and cooking in a little water until soft, then I added a sprinkle of cinnamon
Extra virgin olive oil (or your preferred oil) for cooking
Method:
The night before:
It is important to activate your starter culture the night before you want to cook with it. Into a large bowl, add flour, starter, chia seeds and enough water to get the mixture to a thick batter consistency. Add the water a little at a time - different types of gluten-free flour absorb different amounts of water, so add the water a bit at a time until you achieve the required consistency. Stir well until the mixture is smooth and no lumps of flour remain. Cover the bowl and leave to activate on the kitchen bench overnight.
Make your stewed pears or other stewed fruit (see ingredients above)
The next morning:
Your bowl of starter and flour mixture should be fluffy. This is essential a big bowl of activated starter. Remove 2-3 tbsp of this mixture in a glass jar and pop into your fridge for the next use - this is how you keep your starter going.
To the bowl, add eggs, sugar, and vanilla. Mix well until smooth.
Preheat a large frypan on medium heat, add a little cooking oil and fry 1-2 pancakes at a time (depending on how big you like them). Top each pancake with a spoonful of stewed pears, fry for a minute or so, until lots of bubbles form on the surface, then flip your pancakes and cook for another minute or until golden.
Repeat the above step until you’ve used up all your pancake mixture, adding a little more oil in between batches.
About Magnolia Naturopathy
Magnolia Naturopathy is owned and operated by Brisbane naturopath and herbalist Iwa Brown. At Magnolia Naturopathy, we offer online telehealth naturopathy consultations to assist our clients all over Australia to reach their health goals. Contact us here to find out more, or book your online telehealth naturopathy appointment here.
