Sorghum Pancakes
Gluten free sorghum flour is the only one needed for these tasty, light, fluffy pancakes! Sorghum pancakes are perfect with breakfast sausage or bacon and eggs. I like them with butter melted over them. They're great with maple syrup, too, but they don't really need it.
Servings 9 small pancakes
Calories 68kcal
Ingredients
- 1 cup (67 g) sorghum flour
- 1 tablespoon (8 g) baking powder
- 1/4 teaspoon (2 g) xanthan gum
- 1/4 teaspoon (1.2 g) fine sea salt
- 1 large egg
- 2 tablespoon (30 mL) avocado oil (plus a little more for pan)
- 1 1/4 cup (296 mL) dairy free milk (use coconut milk from the carton for nut free)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, xanthan gum, and salt.
- Add the egg to the flour mixture. Whisk it into the centre of the dry mixture enough to break it up.
- Whisk in the oil and milk. The batter will thicken as it sits.
- Heat a nonstick skillet (I like cast iron.) over medium heat. Coat it very lightly with avocado oil.
- Scoop some batter into the hot skillet, spreading it out to flatten it. Cook each pancake until bubbles start to break the surface. Flip over and finish cooking on the second side.
- Serve pancakes warm.
Notes
Don't be surprised when the batter thickens as it sits. If it gets too thick for your liking, mix a little more dairy free milk into the batter.
Nutrition
Serving: 1pancake | Calories: 68kcal | Carbohydrates: 5g | Protein: 2.6g | Fat: 4g