Gluten-Free Tuesday: Whole Grain Pancakes

Name: Gluten-Free Tuesday: Whole Grain Pancakes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 177 milliliters 3.25 ounces brown rice flour; 59 milliliters 1.75 ounces dark brown sugar; 2 larges eggs; 3 Tbsps ground flax meal; 355 milliliters milk; 118 milliliters 2.75 ounces potato starch; 1 teaspoons salt; 177 milliliters 3.25 ounces sorghum flour; 2 teaspoons vanilla extract; 4 servings vegetable oil for greasing pan; 0 teaspoons xanthan gum

You can never have too many morn meal recipes, so give Gluten-Free Tuesday: Whole Grain Pancakes a try. This recipe serves 4. One serving contains 558 calories, 12g of protein, and 23g of fat. From preparation to the plate, this recipe takes roughly 20 minutes. If you have potato starch, brown rice flour, vegetable oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

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.

Ingredients you will need

Sorghum Flour

Vanilla Extract

Xanthan Gum

Ground Flaxseed

Egg

Milk

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour wet ingredients over dry ingredients and whisk until smooth.

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Whisk

Lightly oil flat griddle pan with vegetable oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Heat griddle over medium-high heat.

Equipment you will use

Frying Pan

Pour batter, approximately 1/4 cup per pancake, onto griddle. (Batter should sizzle when it hits the pan. )

Equipment you will use

Frying Pan

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.

Ingredients you will need

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