Gluten Free Pancakes with Fermented Flour

Gluten Free Pancakes with Fermented Flour

gluten free pancakes

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Previously, I shared with you how to prepare your own fermented flour. It is an excellent source of probiotics for those who like baking healthy pastries.

So, today I decided to post a recipe for gluten free pancakes, specifically designed for people who have troubles with their guts and want to boost their colon health.

Just a reminder that gluten is counter-indicated not only for people with celiac disease and gluten intolerance, but also for those who suffer from all kinds of autoimmune disorders.gluten free pancakes

If you have any of these ailments and you don’t want to quit baked pastries altogether, pay attention! For everybody else, who simply desire to boost their natural immunity and promote their healthy gut flora, the recipe can be prepared with every other type of fermented flour (whole-wheat, rye, spelt, einkorn, etc.)

Psst! Remember to grab my FREE healthy desserts recipe book!

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Let’s get started with your healthy gluten free pancakes!


Gluten Free Pancakes with Fermented Flour



1 cup Buckwheat flour
1/2 cup Rice flour
1 tsp. Baking powder (gluten-free)
1/2 tsp. Salt (table salt, sea or Himalayan)
2 Eggs
4 Tbsps. Butter (melted)
1/2 cup Warm water (about 45° C/ 113° F)
1/4 tsp. Bulgarian yogurt starter (or 3 Tbsps. homemade Bulgarian yogurt)


First, we need to ferment the flour.
Mix the yogurt starter (or the yogurt) with the warm water and stir well.
Add the buckwheat and the rice flour and blend well.
Cover the mixture with a cloth or a kitchen foil, and leave it to ferment for 8-12 hours at room temperature. Remember that the warmer the room, the faster the process will be.
When the fermented flour is ready, we can start preparing the pancakes.
Mix the probiotic flour with the salt, baking powder, and stir nicely.
Next, add the eggs, and continue blending the mixture.
Consecutively, add the melted butter and stir again.
Finally, add as much water as to reach the desired pancake batter consistency – not too thick, not too runny.
Bake the desserts in a hot non-stick pan on each side. If you have a regular pan, simply oil it with some coconut butter beforehand to prevent the pancakes from sticking.
Note: alternatively, you can use the batter to make delicious waffles. Simply use a waffle maker instead of a pan; bake the desserts for a couple of minutes until they get a nice golden crust at the top!
Garnish with your favorite healthy sweetener – maple syrup, honey (remember to wait for the pancakes to cool down first), or my favorite raspberry winter jam.


Stay tuned!

I have prepared for you a special recipe for the upcoming holidays!

gluten free pancakes

Holistic living, personal development, physical, mental, emotional and spiritual health and wellbeing enthusiast.

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