I love pancakes. In fact, I think I could write a weekly gluten-free pancake column. Often on Sunday mornings, I play with my favorite pancake recipe, swapping ingredients as my mood and taste dictate. When I found myself returning again and again to one variation to tweak it, I knew I'd hit on my new "favorite" (for now) pancake recipe.
Based on my classic pancake recipe, these pancakes use whole grains but remain just as light and fluffy as the original recipe. Sorghum and brown rice flour replace the white and sweet rice flours, and potato starch steps in for cornstarch. The addition of ground flax-meal and dark brown sugar adds a pleasant but not overwhelming nutty/sweet flavor.
If you are dairy-free, a non-dairy milk works well in this recipe. Simply replace the milk with an equal amount of liquid non-dairy milk, like soy or almond milk. The pancakes can be made egg-free as well. This substitution requires a minor adjustment: In a small bowl, combine the ground flax with 1/4 cup hot water. Stir to combine. Allow mixture to stand until it thickens and cools. Add flax to recipe as you would eggs. If pancake batter if thick, add an additional tablespoon or two of milk to the batter. My tasters found the pancakes made without eggs slightly denser than pancakes made with eggs, but almost indistinguishable in flavor.
About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.
- 3.25 ounces (3/4 cup) sorghum flour
- 3.25 ounces (3/4 cup) brown rice flour
- 2.75 ounces (1/2 cup) potato starch
- 1.75 ounces (1/4 cup) dark brown sugar
- 3 tablespoons ground flax meal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 1/2 cups milk
- 2 large eggs
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- vegetable oil for greasing pan
In medium bowl, whisk together sorghum flour, brown rice flour, ground flax meal, baking powder, salt, and xanthan gum. In small bowl, whisk together milk, eggs, oil, and vanilla extract. Pour wet ingredients over dry ingredients and whisk until smooth.
Lightly oil flat griddle pan with vegetable oil. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup per pancake, onto griddle. (Batter should sizzle when it hits the pan. )
Cook for approximately three minutes. Flip pancakes when bubbles appear on the surface of the pancakes and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.