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Fluffy Gluten-Free Whole Grain Pancakes.

Whole Grain Gluten-Free Pancakes

Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 4
Author GlutenFreeBaking.com

Ingredients

  • 3/4 cup sorghum flour (3 ounces; 85 grams)
  • 3/4 cup millet flour (3 ounces; 85 grams)
  • 1/2 cup potato starch (2 ounces; 56 grams)
  • 1/4 cup dark brown sugar (2 ounces; 56 grams)
  • 3 tablespoons ground flax meal (1 ounce; 26 grams)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 1 1/2 cups milk (12 ounces; 340 grams)
  • 2 large eggs (3 1/2 ounces; 100 grams)
  • 1/4 cup vegetable oil (1 3/4 ounces; 50 grams)
  • 2 teaspoons vanilla extract
  • vegetable oil for greasing pan

Instructions

  1. In medium bowl, whisk together sorghum flour, millet, potato starch, brown sugar, 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. 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. 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.