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Categories:
corn flour flour sorghum flour sugar baking powder salt xanthan gum eggs milk vegetable oil vanilla blueberries chocolate chips butter maple syrup
Viewed: 101 - Published at: 8 years agoIngredients
- 1 cup (4 ounces) gluten-free corn flour
- 1/2 cup (1 3/4 ounces) gluten-free oat flour
- 1/2 cup (2 ounces) sorghum flour
- 1/4 cup (2 ounces) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 2 large eggs
- 1 cup milk
- 1/4 cup vegetable oil, plus additional for griddle
- 1 teaspoon vanilla extract
- 1 cup blueberries, washed and dried (optional)
- 1/4 cup chocolate chips (optional)
- Butter, for serving
- Maple syrup, for serving
Method
- Whisk together corn flour, oat flour, sorghum flour, granulated sugar, baking powder, salt, and xanthan gum in medium bowl. Add eggs, milk, vegetable oil, and vanilla extract Whisk until smooth.
- Lightly oil flat non-stick griddle pan. Heat griddle over medium-high heat until oil shimmers but does not smoke. Drop batter, approximately 1/4 cup, onto griddle. Batter should sizzle as it hits the pan.If desired sprinkle blueberries and chocolate chips evenly over each pancake.
- Cook until edges of pancakes set and small bubbles appear all over the surface, approximately 3 minutes. Flip pancakes and cook until set, about one minute. Serve with butter and syrup, if desired. Repeat with remaining batter.
