Gluten-free Sprouted Sourdough Pancakes

Welcome back to my sourdough recipe! This is my number one recipe. I make it every day!! I do the smallest size batch and have two little pancakes as a side dish with my breakfast. Yum!

This recipe serves one but is amenable to being doubled or quadrupled. The smallest batch is listed first; medium and large batches are in parentheses. 

1/4 c (1/3c, 1/2c) bubbly sourdough starter, any water poured off

1 medium (large, jumbo) egg

Scant 1/4t salt (1/4t salt, 1/4t salt) or to taste

First, preheat a cast iron skillet. Thoroughly combine ingredients. Line skillet with a small sheet of parchment paper. Pour half the batter on top. Cover until bubbles have popped throughout, then flip. Pancake is unlikely to stick on second side, so parchment is not needed. After a minute, remove from pan, peel away parchment, and repeat with second pancake.

Please know that it's also a-okay to cook these in coconut oil! They are very tasty that way, too. Nutrition facts are based on parchment. 

Nutrition information:

Small: 14g net carbs, 4g fat 

Medium: 18g net carbs, 4.5g fat

Large: 28g net carbs, 5g fat