Description
These delightful pancakes are made with discarded sourdough starter that preferments the batter overnight resulting in some of the fluffiest AIP pancakes you will ever have!
Ingredients
Scale
- 1/4 cup sourdough starter discard
- 1/4 cup green banana flour
- 1/2 cup tigernut flour
- 1/2 cup tapioca starch
- 1/4 cup cassava flour
- 1 cup full fat coconut milk (lite milk won’t work here)
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup unsweetened applesauce
- 2 TBSP apple cider vinegar
- 1 tsp vanilla extract
- extra virgin olive oil for frying
Instructions
- In a large non-metallic bowl, mix together sourdough starter discard, green banana flour, tigernut flour, tapioca starch, cassava flour, and full fat coconut milk* until combined – do not over mix.
- Cover with towel or plastic wrap and leave on counter overnight (or at least 6 hrs).
- After 6-12 hours, gently add in baking soda, sea salt, applesauce, apple cider vinegar and vanilla to the sourdough mixture. Mixture should be fluffy and airy.
- Heat your skillet over low-medium heat. Brush with olive oil, spoon medium-sized spoonfuls of the batter into pan to form small pancakes no larger than 2-3-inches in diameter. Cook until golden brown. Flip the pancakes and continue cooking until golden on the other side. Brush skillet with oil between each pancake.
- Serve warm with maple syrup (optional)
Notes
* Readers have shared that they’ve tested this recipe without full fat coconut milk and the pancakes were gummy. It’s important that you use full fat coconut milk here with no additives.
- Cook Time: 15 minutes