Gluten-Free Tuesday: Whole Grain Pancakes Recipe

1. 1

   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.

2. 2

   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. )

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.