Start by gathering all the ingredients listed above. This makes the process seamless and enjoyable.
In a large mixing bowl, whisk together the sourdough starter, coconut milk (or regular milk), eggs, avocado oil (or melted butter), and maple syrup until well combined.
In another bowl, combine the gluten-free all-purpose flour, baking powder, and sea salt. Mix these dry ingredients thoroughly to ensure even distribution.
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Place your non-stick skillet or griddle over medium heat and allow it to preheat. You can add a small amount of oil or butter to the surface to prevent sticking.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Once the pancakes are cooked, transfer them to a plate and serve warm with your favorite toppings. Enjoy the fluffy goodness!
