After my Shrove Tuesday Pancake debacle, I really wanted to try GF pancakes again . . . with a more successful recipe! I ended up combining two recipes I found online:
http://glutenfreehomemakerrecipes.blogspot.com/2010/06/gluten-free-pancakes.html
and
http://www.tasteofhome.com/Recipes/Gluten-Free-Pancakes
Here’s what I came up with this morning. They were pretty good!
Gluten-Free Pancakes
- 1/2 cup sorghum flour
- 1/2 cup millet flour
- 1/2 cup potato starch
- 1/2 cup almond meal
- 1 Tbls sugar
- 1/2 tsp salt
- 1 Tbls baking powder
- 2 eggs
- 2 Tbls oil
- 1 cup soymilk (or whatever “milk” you prefer)
- butter/oil/shortening for greasing pan (I use Spectrum Organics Palm Shortening)
Combine dry ingredients in a large mixing bowl (I actually use an old tupperware plastic pitcher to make pouring easier). Whisk until everything is evenly combined. Add eggs, oil, and milk. Stir and scrape bowl until everything is combined. Check consistency of batter—it should be relatively thick, but pourable. (I had to add a couple of tablespoons of rice flour to get the thickness I wanted, so starting with a bit less milk would have been a good idea.)
Heat griddle or frying pan over medium heat. Grease pan lightly. For each pancake, ladle 1/4 cup batter onto the hot skillet. Cook until the top is almost dry and small bubbles have formed. Flip. Cook for a couple more minutes or until done.
Makes 10 pancakes about 4-5″ in diameter.
Notes
- I use relatively low heat and longer cooking time, 2-3 minutes for the first side and 2 minutes for the second, because in the past I’ve ended up with burnt-on-the-outside/raw-in-the-middle pancakes. Your own cooking times will depend on your pan, your stove, and your patience.
- You’ll also notice that I cook one pancake at a time. Also due to past experience where I couldn’t get even cooking. Do whatever works for you.
