This recipe is by far the best gluten free version of pancakes you’ll ever have. So don’t waste your time with anything else. Seriously, don’t. I discovered it via Pinterest and it’s become a staple in our household. Now prior to discovering my gluten allergy, my husband was the sole pancake maker in the household – so I had a lot to learn when first making this recipe. I tried many versions that all failed miserably until I found this…Many thanks to the Parent Vortex for introducing me to this fabulous recipe it’s been exceptional!
3 tbsp light olive oil
1 ½ cups of milk
1tsp of vanilla
½ cup sorghum flour
½ cup rice flour (quinoa or millet flours are nice as well)
½ cup tapioca starch (corn starch will work too)
2 tbsp of sugar
2tsp of baking powder
½ tsp xanthan gum
¼ tsp of nutmeg
Get a non-stick pan on the stovetop to heat up while you mix the ingredients. Don’t put any oil or butter in the pan. The pancakes won’t stick I promise.
In a small bowl, mix up the wet ingredients. In a second larger bowl, mix up the dry ingredients. Add the wet to the dry and mix well with a whisk. Don’t panic when the batter is super runny (it’s supposed to be that way) – you definitely can’t over mix.
By this point the pan should be nice and hot – if you dribble a few drops of water on the pan they should sputter and evaporate within a second or two. A hot pan is super important to the perfect pancake. Once ready you can drop a couple of cakes into the pan. Let them cook on the one side til you see bubbles coming through.
Flip pancakes and let cook a little while longer until done and place in a warm area. Repeat until all the batter is gone.
Makes about 15 or so med sized pancakes.
Good for 2-4 people – any more and you’ll have to make a double recipe;)
– Oh and if you have leftovers they toast up quite nicely the next day!