Gluten-Free Lemon-Blueberry Sourdough Pancakes

Step 1

Mix brown rice starter, water, and oat flour together in a large bowl. Cover loosely and let sit overnight in a warm spot. (On top of the refrigerator or in a cupboard near a heat source are good options).

Step 2

In the morning stir in eggs, lemon zest, honey, vanilla, coconut oil (or butter), baking powder, and salt. Blend together thoroughly. Stir in baking soda mixture.

Step 3

Spoon onto a hot, greased griddle ( about 350°F) and scatter about 1-1/2 tablespoons of berries over each pancake. Cook until bubbles break on the surface (about 2 minutes). Turn and cook an additional 1 to 2 minutes until golden brown. Serve hot with honey-lemon syrup, lemon curd or fermented blueberry sauce. Makes 20 to 24 pancakes.