Sorghum Pancakes

These pancakes have a fluffy and light texture due to using a gluten-free mixture of different flours. It’s another way to utilize all your flour leftovers. And it tastes delicious!

For the pancake batter:

1/3 cup of sorghum flour (you can find it at Bulk Food on Dominion Rd or Davis Trading in Mt. Wellington in Auckland)

1/3 cup of brown rice flour

1/2 cup of coconut flour

1/2 cup of chickpea flour

1 tsp of baking powder and 1/2 tsp of baking soda

1 tsp of xanthan gum

3 tbsp of vegetable oil

salt,  sugar or syrup to taste.

1 2/3 cups of any non-dairy milk.

You can stop here and try to make pancakes using this gluten-free recipe. However,  I was not able to pull them together so had to add all-purpose flour and more milk to bind the ingredients as flax eggs didn’t work for me either. But I used only one small flax egg, that probably was my mistake.

After I added all-purpose flour, all started working perfectly and I’ve got light and fluffy pancakes due to the majority of the gluten-free flours mix in the pancakes. Topped with fruits, chocolate mouse and The Green Seed Chocolate Coconut Chips. Tasted delicious and were demolished straight after with no hesitation)

Happy pancaking!

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