Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gluten-Free Sourdough Pancakes Recipe
    Lost? Site Map

    Gluten-Free Sourdough Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    72 hrs 8 mins

    72 hrs

    8 mins

    Naomi Most's Note:

    Use quinoa, a high-protein and high-iron seed, as the basis for the healthiest sourdough pancake you will ever meet. The secret to the smooth and bright texture is sprouting the quinoa ahead of time, and using a high-powered high-speed blender like my Vitamix. The taste is similar to english muffins or mild injera (Ethiopian flatbread). The texture is amazingly light, almost frothy, but still chewy, holding its shape with no problem. As a general purpose gluten-free batter, this sour quinoa batter is surprisingly versatile and easy to work with. This recipe has been used for sourdough crepes, okonomiyaki (Japanese savory pancakes), and even as the base for savory pies.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4-6



    Units: US | Metric


    1. 1
      Put quinoa and 3 cups of water into a wide-mouthed glass jar at least 1 quart in size. 2 quarts would be best.
    2. 2
      Stir quinoa and water, then leave jar in a peaceful, cool location with the lid tightly shut.
    3. 3
      About 4 hours later, drain the water out of the jar. Rinse the quinoa thoroughly. The volume of the quinoa should have swelled to about 2 cups in size.
    4. 4
      Let the jar of quinoa sprout for another 12 to 24 hours. Quinoa is very quick to sprout -- you should see tails developing by the 12-hours mark, if not sooner.
    5. 5
      Rinse quinoa again and put in high-speed blender. Gradually add in about 1 cup of water as you begin blending. Add enough water to form a batter with a crepe-like (somewhat watery) consistency. Keep blending until the quinoa is completely pureed.
    6. 6
      Mix in the tapioca flour, sweet potato flour, and salt. This can be done in the blender or by hand. The batter should become much thicker and have a creamy off-white color.
    7. 7
      Pour the mixture into a large, wide-mouthed jar, leaving at least 4 inches empty at the top of the jar. Cover but do not tightly close the jar. Gauze / cheesecloth can be used to cover the opening.
    8. 8
      Place jar in clean, relatively warm location where it can remain undisturbed for 24 to 48 hours. Leave it to ferment.
    9. 9
      Check the mixture 24 hours later. It should have a yeasty smell and a sour taste. If it still seems mild, leave it to sit another 24 hours.
    10. 10
      When the mixture is ready, it should have begun bubbling a little bit -- this is active bacterial and yeast cultures creating a natural quinoa sourdough.
    11. 11
      The batter is now ready to use! Prepare as you would regular pancakes.

    Browse Our Top Pancakes and Waffles Recipes

    Ratings & Reviews:


    Nutritional Facts for Gluten-Free Sourdough Pancakes

    Serving Size: 1 (187 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 158.9
    Calories from Fat 22
    Total Fat 2.4 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 885.7 mg
    Total Carbohydrate 29.2 g
    Dietary Fiber 2.5 g
    Sugars 0.0 g
    Protein 5.5 g

    The following items or measurements are not included:

    sweet potato flour

    tapioca flour

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes