Gluten-Free Kombucha Pancakes
Amazing gluten-free pancakes made with kombucha! Moist, fluffy, and crazy delicious with a flavor similar to sourdough pancakes!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast
Cuisine: American
Servings: 14 pancakes
Calories: 124kcal
Author: Julia
Toppings:
- Nut or seed butter of choice
- Fresh berries
- Pure maple syrup
Mix the gluten-free flour and hard kombucha together in a mixing bowl and stir well until combined. Let it sit at room temperature on the counter, covered with a kitchen towel, for at least 2 hours (overnight works too!)
Add the remaining pancake ingredients to the bowl and mix very well until completely smooth and combined.
Heat a large non-stick skillet over medium-high to high heat on the stove top and add enough avocado oil to generously coat the surface (about 1 to 2 tablespoons). Wait for a few minutes for the skillet to heat up all the way - you want to hear the batter gently sizzle once it hits the skillet.
Measure ¼ cup of batter and pour it onto the hot surface. Cook until many bubbles rise to the top and the sides begin to firm up, about 2 minutes. Flip and continue cooking another 2 to 3 minutes, or until the pancake is cooked through.
Repeat for remaining pancake batter.
Top pancakes with your favorite toppings! I like nut butter, fresh berries and honey. Pure maple syrup and butter is always amazing too!
Serving: 1of 14 | Calories: 124kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Fiber: 1g | Sugar: 3g