Gluten-Free Sourdough Pancakes

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READY IN: 72hrs 8mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put quinoa and 3 cups of water into a wide-mouthed glass jar at least 1 quart in size. 2 quarts would be best.
  • Stir quinoa and water, then leave jar in a peaceful, cool location with the lid tightly shut.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Place jar in clean, relatively warm location where it can remain undisturbed for 24 to 48 hours. Leave it to ferment.
  • 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.
  • 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.
  • The batter is now ready to use! Prepare as you would regular pancakes.
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