You may also like
Categories:
sorghum flour brown rice flour potato starch brown sugar ground flax meal baking powder salt xanthan gum milk eggs vegetable oil vanilla vegetable oil
Viewed: 90 - Published at: 10 years agoIngredients
- 3.25 ounces (3/4 cup) sorghum flour
- 3.25 ounces (3/4 cup) brown rice flour
- 2.75 ounces (1/2 cup) potato starch
- 1.75 ounces (1/4 cup) dark brown sugar
- 3 tablespoons ground flax meal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 1/2 cups milk
- 2 large eggs
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- vegetable oil for greasing pan
Method
- 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. Pour wet ingredients over dry ingredients and whisk until smooth.
- 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. )
- 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.
