Make enough for 4-5 hungry people
This is the easiest way to use up leftover gluten-free sourdough starter! Just feed the starter (and measure, to make sure you'll have the right amount in the morning) so that it's very thick (and for even better texture, make the last feeding tapioca flour, white rice flour, sweet rice flour, and/or other gluten-free flours - the starter doesn't like this for regular use, but if it's the final feeding-before-it-gets-eaten, it works just fine).
3 c. thick, gluten-free boosted brown rice sourdough starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
2 T. coconut flour
zest of two lemons
6 T. ghee
1 tsp. salt
1 tsp. baking soda
3 pears, shredded or diced (or, replace pears and cinnamon with 3 c. blueberries)
1-3 tsp. cinnamon
coconut oil for cooking
Blend starter, eggs, coconut flour, zest, ghee, salt, and baking soda. Fold in pears and cinnamon.
Cook on a preheated, lightly-oiled griddle over medium heat.