Gluten-Free Sourdough Pancakes

I find these pancakes taste like a light, delicious whole wheat pancake.  They're very flavorful and we've been enjoying them regularly.  They're a great way to use up extra sourdough starter if you're not in the mood for making breads, which require a lenghty rise time.   We pop extras in the refrigerator and the kids like re-heating them for breakfast.  My favorite pancakes are still either my fluffy pumpkin pancakes or my regular pancakes (with either apple or blueberries added), but these are a nice pancake alternative, and you get a bit of extra sourdough starter goodness, too! Enjoy!

GF sourdough pancakes with butter and maple syrup. 

Gluten-Free Sourdough Pancakes
Makes ~ 15 pancakes

The night before (aka, before you go to bed), mix in a 4-cup tupperware:
1 cup white rice flour
1/2 tsp xanthan gum

Then add, not mixing too much:
1 cup gluten-free sourdough starter
1 cup water

Fully cover your tupperware with a lid and place in a warm(ish) place overnight.  I just leave mine on the stovetop, and it seems to do just fine at room temperature.

In the morning, add the following to your mixture:
1 egg
3-4 Tbsp light olive oil
1 Tbsp pure maple syrup
1 Tbsp water
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Pancake batter ready to cook!

Cook over medium-low heat in a buttered frying pan. 
Enjoy with butter and maple syrup!  Enjoy! 

They're nice and fluffy!