Sorghum Pancakes
Gluten free sorghum flour is the only one needed for these tasty, light, fluffy pancakes! There is an option to make them with psyllium husks, which I prefer over xanthan gum.
Servings 9 small pancakes
Calories 90kcal
Equipment
Ingredients
- 1 cup sorghum flour
- 1 tablespoon baking powder
- ½ teaspoon xanthan gum OR 1 tablespoon psyllium husks
- ¼ teaspoon fine sea salt
- 1 large egg
- 2 tablespoon avocado oil (plus a little more for pan)
- 1 ¼ cup 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 or psyllium husk, and salt.1 cup sorghum flour, 1 tablespoon baking powder, ½ teaspoon xanthan gum , ¼ teaspoon fine sea salt
- Add the egg to the flour mixture. Whisk it into the centre of the dry mixture enough to break it up.1 large egg
- Whisk in the oil and milk. The batter will thicken as it sits.2 tablespoon avocado oil, 1 ¼ cup dairy free milk
- If you're using psyllium husks instead of xanthan gum, allow the batter to sit for 15 minutes to absorb moisture.
- Heat a nonstick skillet (I like cast iron.) or griddle to medium heat. Coat it very lightly with avocado oil.
- Scoop some batter onto the hot surface, 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 milk into the batter.
Nutrition
Serving: 1pancake | Calories: 90kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 264mg | Potassium: 50mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 30IU | Calcium: 125mg | Iron: 1mg
