These overnight fermented sourdough pancakes are light and fluffy and perfect for the weekend.
These pancakes are fermented for a total of 24 hours which helps reduce the gluten and sugars in the batter making it easier to digest and healthier option.To learn more about the science behind fermenting bread, check out this podcast.
As I’ve mentioned before, a grain-free diet isn’t meant to be lifelong. Once you’ve taken the proper steps to heal, you can often slowly add properly prepared grains back into your diet with the help of your nutritionist or holistic practitioner.
The sourdough pancakes freeze really well so you can serve these on mornings when you don’t have time to cook. The best way to reheat them so they taste like they just came off the griddle is to put them in a single layer on a plate, cover with a piece parchment and then a layer of foil. Heat in at 350ºF oven for about 15-20 minutes until hot.