These pancakes are light, fluffy, and flavorful. Be sure to use gluten-free corn flour, a finely ground cornmeal for best results. (I used Bob's Red Mill corn flour.) If desired, add a blueberries and chocolate chips to the cooking pancakes. As soon as you drop the pancake batter onto the griddle, sprinkle blueberries and chocolate chips on the surface of the cooking pancakes. If using frozen blueberries, thaw berries before using.
Read more: Gluten-Free Tuesday: Multigrain Pancakes
- Yield:Serves 4
- Active time: About 30 minutes
- Total time:About 30 minutes
- 1 cup (4 ounces) gluten-free corn flour
- 1/2 cup (1 3/4 ounces) gluten-free oat flour
- 1/2 cup (2 ounces) sorghum flour
- 1/4 cup (2 ounces) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 2 large eggs
- 1 cup milk
- 1/4 cup vegetable oil, plus additional for griddle
- 1 teaspoon vanilla extract
- 1 cup blueberries, washed and dried (optional)
- 1/4 cup chocolate chips (optional)
- Butter, for serving
- Maple syrup, for serving
Whisk together corn flour, oat flour, sorghum flour, granulated sugar, baking powder, salt, and xanthan gum in medium bowl. Add eggs, milk, vegetable oil, and vanilla extract Whisk until smooth.
Lightly oil flat non-stick griddle pan. Heat griddle over medium-high heat until oil shimmers but does not smoke. Drop batter, approximately 1/4 cup, onto griddle. Batter should sizzle as it hits the pan.If desired sprinkle blueberries and chocolate chips evenly over each pancake.
Cook until edges of pancakes set and small bubbles appear all over the surface, approximately 3 minutes. Flip pancakes and cook until set, about one minute. Serve with butter and syrup, if desired. Repeat with remaining batter.