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)