Gluten-Free Sourdough Pancakes From Discarded Starter

Step 1

Preheat skillet over medium heat.

Step 2

Beat eggs in a medium-size mixing bowl. Whisk in starter, salt, baking soda, and coconut flour, if using.

Step 3

Once the skillet is very hot, ladle in 2 to 3 Tbsp. of batter per pancake. Cook until bubbles just start to form and edges are firming up. Carefully flip and cook the other side for a few minutes or until golden brown.

Step 4

Transfer cakes to a platter and keep warm in the oven while you continue cooking up the rest of the batter.