January 10, 2010
Gluten-Free pancakes have not impressed me a great deal. The first pancake recipe I posted was okay, but far from great. The buckwheat pancakes were really good, but not quite a traditional pancake. This recipe is the closest I’ve gotten to what I remember pancakes being, but honestly, I hardly remember. Even my family seldom eats wheat based pancakes. My brother didn’t make any when we gathered at Thanksgiving, which means it’s probably been over a year sincemy family had any. That means they are not the best ones to ask for a comparison, so I’ll have to ask you. If you give this recipe a try, let me know what you think. They sure do look delicious, don’t they?
- 3/4 c. sorghum flour
- 1/4 c. millet flour
- 1/2 c. potato starch
- 1 Tb. sugar
- 1/2 tsp. salt
- 1 Tb. baking powder
- 2 eggs
- 2 Tb. oil
- 1 c. sour milk (1 Tb. vinegar + enough milk to = 1 c.)
In a medium to large bowl, combine the dry ingredients with a whisk. Add the eggs, oil, and milk. Let it sit for a minute and thicken while you heat a skillet or griddle. Put about 1/4 batter onto the hot skillet for each pancake. Because the batter is thick, you won’t see them bubble on top like you might be used to. Let them cook a minute or 2, checking the bottom to be sure they don’t burn. Turn them over and cook about a minute more.
Add your favorite toppings and enjoy! Makes about 20 pancakes 3 1/2 inches in diameter.
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This post is linked to Let's Do Brunch at My Sweet and Savory.
Labels: breakfast recipes
This recipe was the best I have found yet and it is so good that I am ending my search and making this my family's new main staple pancake recipe.
I must note, however, that I changed out the sour milk for almond milk to make these gluten and casein free. I also substituted the eggs with milled flaxseed. Super healthy and super yummy.
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