Shutting Down

Shutting Down

Jun 6, 2010

Gluten-Free Pancakes

3/4 c. sorghum flour
1/4 c. millet flour
1/2 c. potato starch
1 Tb. sugar
1/2 tsp. salt
1 Tb. baking powder
2 eggs
2 Tb. oil
1 c. sour milk (1 Tb. vinegar + enough milk to = 1 c.)

In a medium to large bowl, combine the dry ingredients with a whisk.  Add the eggs, oil, and milk.  Let it sit for a minute and thicken while you heat a skillet or griddle.  Put about 1/4 batter onto the hot skillet for each pancake.  Because the batter is thick, you won’t see them bubble on top like you might be used to.  Let them cook a minute or 2, checking the bottom to be sure they don’t burn.  Turn them over and cook about a minute more.

Add your favorite toppings and enjoy!  Makes about 20 pancakes 3 1/2 inches in diameter.

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