Gluten-free Sourdough Starter Discard Pancakes and Protein Crumpets
Gluten-free Sourdough Starter Discard Pancakes OR Protein Crumpets
Pancakes on the left, Caprotein Crumpets on the right!.
There is very little waste of sourdough starter when going the alternative, gluten-free route, but this is an excellent reason to feed up your kitchen pet starter!
What You Need
Small & medium mixing bowl
Frying pan or griddle
Digital Scale
Gluten-free Sourdough Starter
Ingredients
150 grams discard starter
2 TBS Flax Meal
1 tsp baking soda
½ tsp unrefined salt
2 pastured eggs
1 TBS Maple Syrup Grade B
To make Protein Crumpets
The Process
Heat pan or griddle at medium heat
Weigh 150 grams gluten-free sourdough starter into a medium bowl. Add maple syrup.
Whisk together finely ground flax meal, baking soda, and salt in a small bowl.
Beat two eggs with a fork or rubber spatula in the bowl with the flax mixture.
Combine the small bowl mixture into the medium bowl mixture. Mix thoroughly.
OPTIONAL: to make protein crumpets add two heaped TBSP of Caprotein powder into the batter and mix well.
Scoop ¼ cup amount of batter into a hot pan with plenty of EVOO, butter, or lard.
Cook one side, flip and cook the other side.
Notes
Can sub 2 tsp vanilla extract for maple syrup.
These are very lightly sweetened, feel free to add a little more sweetener. Honey can also be used.
Make sure the pan is hot enough that the batter sizzles.
Try cooking half a batch of pancakes and then stir in 1 TBSP of Caprotein powder to make a half batch of each!
I do not use any other kind of protein powder; substitute at your own risk.
Use code “REF9PZBCBVAFK” to get a $10 credit at Mt. Capra!
Enjoy this crispy, fluffy breakfast time favorite from my kitchen to yours!
stay nourished,birdie