I have come full circle since my journey on the GAPS diet began back in November of 2011 and am eating pancakes again – sourdough pancakes that is! And, they are delicious! If you have been with me since the journey began, you will understand why I am so excited about this sourdough pancake recipe. If not, I will fill you in! Our family has had either pancakes or waffles every morning for breakfast since John and I got married. In our house in Alabama, I had a large commercial stove with a raised griddle so, we had pancakes. Until that is, a waffle iron was given as a Christmas present. Then, we had waffles. When the waffle iron (and most recently waffle irons) burned out, we went back to pancakes.
The plan is to go back to the commercial stove with griddle (since we can cook so many more at one time) once the main kitchen upstairs is completed. But, for now, we use a large cast iron skillet that I purchased from my affiliate partner, Lodge 17 inch. I now think that cast iron cooks pancakes like nothing else, giving them that crispy edge that I truly love.
I originally began the GAPS diet because of my severe rheumatoid arthritis pain. The pain in my hands was so bad that I could not even cut my own pancakes at breakfast. To allow my gut to heal through the GAPS diet, I gave up all grains – that included pancakes! Yes, I missed them. Especially when everyone at the table was eating them for breakfast except myself. But, after being on the GAPS diet for only 2 weeks, my pain was gone and in another few weeks the swelling in my hands was also gone. Leaving off grains – and pancakes – wasn’t so bad after all!
Fast forward almost 2 years: Now that my period of healing is completed, I am beginning to add grains and other foods back into my diet very slowly, following the guidelines provided in the book available from my affiliate, Gut and Psychology Syndrome.
Now, after almost 2 years on the GAPS diet, I am eating sourdough pancakes – AND cutting them myself!
Boy are they delicious! I know I already said that but, they really are!
The first day I made 1/2 the recipe just to try them. I ate them all. Well, I did give bites to John and the children. But only enough to make sure they liked them as much as I did. They did! So, now we are having as a family sourdough pancakes each morning for breakfast.
For the skeptics of sourdough cooking – to be totally honest, my children will eat almost anything without complaining. With that being said, they do have opinions and when asked, will tell what they think about the taste of something. They really did like these sourdough pancakes.
You will need a sourdough starter for the following recipe. If you do not know of someone to obtain a starter from, you can purchase several types of starters from my affiliate partner, Cultures for Health. There are 5 different types available including a gluten-free, Brown Rice Sourdough Starter. Mine is the San Francisco and it has a wonderful taste.
Be sure to top your finished pancakes with grass-fed butter and either pure maple syrup or honey. I now use a syrup made of honey which is very easy. For each 1 cup of honey add 1/2 c. warm water and mix thoroughly. For our large family I have found that this dilutes the honey making it easier to pour and stretches it. Confession: Being a frugal person I tried equal parts honey and water but it is just too thin and the troops complained!
- 2 c. active sourdough starter
- ½ tsp sea salt
- 2 Tbsp honey
- ¼ olive oil (may use coconut oil, melted)
- 2 eggs, pastured
- 1 tsp baking soda
- Mix all ingredients together in a bowl.
- Heat your skillet and add butter to melt.
- Pour about ¼ c of the batter into preheated skillet. This makes 4 - 4½ inch pancakes.
- Allow the pancakes to cook until there are bubbles on top that have popped leaving holes.
- Flip the pancakes to cook the other side.
- Serve warm with butter and pure maple syrup or honey.