Gluten Free Sourdough Pancakes are a delicious way to use your gluten free sourdough starter.

Gluten free sourdough pancakes make the perfect weekend breakfast! Pancakes are great for any day, but Saturday morning pancakes are always a favorite at our house.

This pancake recipe is one that I have been working on for a while. I wanted to get the texture just right.

The recipe is similar to my mom’s easy sourdough pancake recipe, which she has been making for over 40 years. Her recipe is a quick sourdough pancake because you don’t need sourdough starter to make it.

I wanted a more authentic sourdough pancake, so I set out to create a light, fluffy gluten-free sourdough pancake recipe.

My recipe calls for active sourdough starter. Using a starter that has been fed and is active yields a much lighter, fluffier pancake. You can use sourdough discard that has not been fed, but the end result will not be quite the same.

I used Bob’s Red Mill 1-to-1 Gluten Free Flour blend for these pancakes, and it worked great. Other blends may work, but I have not tested them.

One of the great things about this recipe is that it is also dairy-free, so these work great for anyone who needs to eat gluten-free, dairy-free.

Ingredients

• active gluten free sourdough starter
• eggs
• oil
• honey
• salt
• baking soda
• Bob’s Red Mill Gluten Free 1 to 1 Blend

Yield: 6 servings

Gluten Free Sourdough Pancakes

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Make pancakes with your gluten free sourdough starter.

Prep Time 8 minutes

Cook Time 5 minutes

Total Time 13 minutes

Ingredients

• 2 cups active gluten free sourdough starter
• 2 eggs
• 1/4 cup oil
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup Bob's Red Mill Gluten Free 1 to 1 Blend

Instructions

1. In a bowl, combine gluten-free sourdough starter, eggs, oil, and honey. Mix until combined,
2. Stir in gluten free flour and baking soda. Mix until combined.
3. Heat a griddle or skillet on the stove to medium.
4. Pour batter onto a hot skillet, using 1/3 to 1/2 cup per pancake.
5. Turn the heat down to medium-low.
6. Cook until the top has bubbles and the bubbles are starting to pop. This takes 2-3 minutes.
7. Flip the pancakes and cook for 1-2 minutes, or until browned and set.
8. Serve with butter, syrup, etc.

Notes

This recipe was tested with Bob's Red Mill 1 to 1 Blend. Other gluten-free blends may work, but they have not been tested.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 358Total Fat: 14gSaturated Fat: 2gUnsaturated Fat: 12gCholesterol: 62mgSodium: 975mgCarbohydrates: 48gFiber: 2gSugar: 8gProtein: 11g

Nutritional values are approximate and aren't always accurate.

More Gluten Free Sourdough Recipes

Gluten Free Sourdough Starter

Gluten Free Sourdough Sandwich Bread

The post Gluten Free Sourdough Pancakes appeared first on Lynn's Kitchen Adventures.

    

This week’s gluten free menu plan is full of easy and delicious gluten free recipes. I made notes next to the ingredients that need to be gluten free, but as always read labels to make sure the ingredients are gluten free.

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The post Gluten Free Menu Plan March Week 2 appeared first on Lynn's Kitchen Adventures.

    

Peanut butter and bananas are combined in this delicious gluten free peanut butter banana muffin recipe.

Kids and adults will love these gluten free peanut butter banana muffins.

Peanut butter and bananas are a classic combination. They just go together so well. Both peanut butter and bananas also work great in gluten-free baking.

Both bananas and peanut butter add moisture to a recipe. The added moisture and extra flavor help both the taste and texture of gluten-free muffins.

For this recipe, I adapted my small batch gluten-free banana muffin recipe by making a full batch and adding peanut butter.

The result is a delicious gluten free peanut butter banana muffin.

Ingredients

• Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. Other brands may work, but only Bob’s Red Mill has been tested.
• cornstarch
• baking powder
• baking soda
• salt
• eggs
• sugar
• ripe bananas
• vanilla extract
• oil
• peanut butter

Yield: 12 muffins

Gluten Free Peanut Butter Banana Muffins

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Peanut butter and bananas are combined to make this delicious gluten free muffin.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend, see not below
• 4 tablespoons cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup sugar
• 3 ripe bananas mashed
• 1 teaspoon vanilla
• 1/2 cup oil
• 1/2 cup peanut butter

Instructions

1. Preheat oven to 350 degrees.
2. Grease a 12 cup muffin pan or line with muffin liners
3. In a bowl, combine gluten-free flour, cornstarch, baking powder, baking soda, and salt. Set aside.
4. In another bowl, cream together egg, sugar, oil, and peanut butter.
5. Add in bananas and vanilla. Mix well.
6. Stir in flour mixture just until combined.
7. Scoop batter into muffin pan. This makes twelve muffins.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 3-4 minutes, then transfer to a wire rack to finish cooling.

Notes

This recipe was tested with Bob's Red Mill Gluten Free 1 to 1 Blend. Other blends may work, but they have not been tested.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 441Total Fat: 17gSaturated Fat: 2gUnsaturated Fat: 15gCholesterol: 31mgSodium: 426mgCarbohydrates: 66gFiber: 3gSugar: 25gProtein: 8g

Nutritional values are approximate and aren't always accurate.

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The post Gluten Free Peanut Butter Banana Muffin Recipe appeared first on Lynn's Kitchen Adventures.

    

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If you have leftover oatmeal from breakfast earlier this week, these Leftover Oatmeal Peanut Butter Muffins are the perfect treat to make.

This recipe is adapted from my mom’s leftover oatmeal muffin recipe, which she has been making for probably 50 years.

These leftover oatmeal peanut butter muffins are a muffin that kids and adults will love.

They work great for breakfast, snacks, lunchboxes, and even dessert.

They work great warm or cold, although I do prefer mine warm from the oven or reheated in the microwave.

These leftover oatmeal peanut butter muffins with chocolate chips are a dense, healthier type of muffin.

Well, they contain chocolate chips, so they are not exactly healthy, but they are not a light and fluffy bakery-style muffin. They are, however, delicious!

If you don’t have leftover oatmeal, you can just make oatmeal, let it cool, and use it in the recipe.

If you eat gluten free be sure to use gluten free oats.

Ingredients

• cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats, if you don’t have leftover oatmeal, make oatmeal and let it cool then use in recipe
• eggs
• sugar
• brown sugar
• baking soda
• flour or Bob’s Red Mill 1 to 1 gluten free blend works for a gluten free version
• peanut butter
• chocolate chips, optional but good

Yield: 18 muffins

Leftover Oatmeal Peanut Butter Muffins

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Don't throw out your leftover oatmeal. Instead, make these leftover oatmeal peanut butter muffins.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 3 cups cooked oatmeal, old fashioned oats work the best, if gluten free use gluten free oats
• 2 eggs
• 1 cup sugar
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 1/2 cups flour, Bob's Red Mill 1 to 1 gluten free blend works for a gluten free version
• 1/2 cup peanut butter
• 1 chocolate chips, optional but good

Instructions

1. In a large bowl, mix all ingredients together. This really is a forgiving recipe, and it doesn't matter the order that you put the ingredients in; just place them all in a large bowl.
2. Stir until well combined.
3. Scoop batter into a greased muffin pan, filling each muffin cup 3/4 full.
4. Bake at 375 degrees for 18-20 minutes.
5. Serve warm, cold, or reheat to serve.

Notes

The gluten free version of this recipe was tested with gluten free oats and Bob's Red Mill 1 to 1 Gluten Free Flour Blend.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 400Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 21mgSodium: 135mgCarbohydrates: 75gFiber: 5gSugar: 30gProtein: 10g

Nutritional values are approximate and aren't always accurate.

More Muffin Recipes

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Apple Muffins

Pancake Sausage Muffins

Peanut Butter Muffins

Small Batch Gluten Free Banana Muffins

The post Leftover Oatmeal Peanut Butter Muffins appeared first on Lynn's Kitchen Adventures.