Dairy-free, gluten-free sourdough pancakes that are moist and delicious!
Stir together the sourdough discard, flour and coconut milk in a mixing bowl. Cover with a kitchen towel and allow it to sit overnight (4 to 10 hours). This will be very thick!
When you’re ready to make the pancakes, whisk together the egg, oil, and pure maple syrup in a small bowl.
Sprinkle the baking powder and sea salt over the sourdough pancake batter, then add the egg/oil mixture to the mixing bowl. Stir everything together until very well combined.
Heat a non-stick skillet over medium to medium-high heat and add enough coconut oil or cooking oil of choice to coat the surface, about 1 tablespoon.
Once the skillet is fully hot, measure out ¼ cup of pancake batter and pour onto the hot skillet.
Allow pancakes to cook until sides have firmed up, about 2 to 3 minutes. Flip and cook another minute or two, until pancakes are cooked through.
Top with desired toppings and enjoy!
*Use un-fed sourdough starter.