Gluten Free Pancake Recipe with Sorghum Flour
Try this Gluten Free Pancake Recipe with Sorghum Flour recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 cup water
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons pure maple syrup
- 3/4 cup sorghum flour
- 1/2 cup cooked brown rice
- 1/8 easpoonunrefined sea salt
- 3 tablespoons white chia seeds (black chia seeds will also work)
- 2 whole pastured eggs plus 1 egg white separated (i like vital farms pastured eggs)
- 2 tablespoons organic extra virgin coconut oil melted (such as barlean's)
- 5 teaspoons pure vanilla extract
- Carbohydrate 14.4341208253942 g
- Cholesterol 61.8229166650098 mg
- Fat 23.4210916662844 g
- Fiber 0.438749988377094 g
- Protein 1.48562916529559 g
- Saturated Fat 14.7320770831031 g
- Serving Size 1 1 Serving (148g)
- Sodium 188.908749957711 mg
- Sugar 13.9953708370171 g
- Trans Fat 1.63902874998137 g
- Calories 281 calories
In a medium-sized mixing bowl, combine the sorghum flour, baking powder, baking soda, salt and chia seeds.In a high speed blender (such as a Vitamix), add the 2 egg yolks, maple syrup, coconut oil, vanilla, brown rice and water. Process until smooth and creamy. Pour the wet ingredients in with the dry.Add the 3 egg whites to the Vitamix and whip until light and fluffy. Carefully fold the whipped egg whites in with the pancake batter.Lightly oil the bottom of a heavy skillet and heat over medium heat. When the skillet surface is hot, ladle ¼ cup batter for each pancake. Cook until small bubbles start to form, then flip the pancakes and continue cooking for about 1½ minutes, or until golden.
