Sourdough pancakes are somewhere between a crepe and a pancake, with thin crispy edges, a spongy, bubbly center and the taste of sourdough. Make them!
Sourdough pancakes are something to obsess about. With their thin crispy edges, and bubbly, spongy texture you'll delight each time they touch your tongue. But that certain tangy flavor you can only achieve from the overnight fermentation be something you require in your pancakes from here on out.
Don't worry, though! They're totally Plant Paradox compliant. And with our good gut friends, lactobacilli, you can eat a whole stack of these babies and they won't spike your blood sugar like regular pancakes.
My LFG Sourdough Pancakes recipe is the one you want to try first when your LFG sourdough starter matures. They're seriously the easiest thing you can make. Just mix the batter before bed and let it sit overnight on the counter to ferment. Wake up to bubbly batter that's alive with good gut bugs. When you swirl it, it makes a soft bubby sound.
Add the "secret" ingredient and you've got the best pancake batter on earth. The sun's coming up, I got cakes on the griddle. Life ain't nothin but a funny, funny riddle. Thank God I'm a country boy (girl)! Actually, I'm a city girl who's solved the riddle of lecting free sourdough. And thank God for sourdough pancakes.
This recipe is on page 72 of my latest e-cookbook, SOURDOUGH RISING! It's the last recipe because it's the best. You can download this sourdough recipe along with over 30 more, all involving totally low-lectin ingredients from Dr. Gundry's YES list. My digital book is just $20 and it's a goldmine of institutional knowledge of fermented lectin free breads and recipes. Get it now! Click here!