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Gluten Free Sourdough Starter Banana Pancakes

Delicious easy gluten free whole grain pancakes, fruit sweetened, great for a healthy gut.
Prep Time8 d
Cook Time30 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American, gluten free, Healthy, Plant Based, Vegan
Keyword: gluten free sourdough starter
Servings: 4 people
Calories: 315kcal
Author: Tina


  • 3/4 cup gluten free 7 day old sourdough starter
  • 1 cup buckwheat flour
  • 1/2 cup teff flour or another gf flour of your choice
  • 1 cup water, more or less to get the right consistency
  • 3 ripe bananas, mashed well
  • pinch of sea salt
  • 2 tbsp maple syrup


  • mix all the ingredients well except the bananas, these will be added in before baking
  • leave the dough to ferment overnight or for about 16 to 24 hours
  • fold in the mashed bananas, the dough should be thick like a regular pancake batter
  • bake on medium heat in a non stick pan, with or without a spritz of coconut or avocado oil


I like to make a large batch of these and freeze them for later in the week. I pop them in the toaster and serve it with maple syrup. You can double the starter or make two jars if you want to make a larger batch like me.