Gluten Free Pancakes with Fermented Flour
  1. First, we need to ferment the flour. Mix the yogurt starter (or the yogurt) with the warm water and stir well.
  2. 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.
  3. When the fermented flour is ready, we can start preparing the pancakes. Mix the probiotic flour with the salt, baking powder, and stir nicely.
  4. Next, add the eggs, and continue blending the mixture.
  5. Consecutively, add the melted butter and stir again.
  6. 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. 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!
Recipe Notes
Milica Vladova

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