Pancakes were one of the first things that I tried to make gluten free. They were also one of the first major disappointments I had in cooking gluten free. I just could not get them right.
My family has eaten pancakes almost every Saturday for years. We started this when my husband and I were first married, and we have continued the tradition. Pancakes were something that I knew I must figure out, but it was a challenge.
The first few batches that I made were from blends that contained rice flours. The pancakes were just wrong. The texture was off and they took forever to get done.
Then I started trying pancakes recipes that were from gluten free cookbooks. They were also a big disappointment. They were thick, would not get done, and most had the odd taste that gluten free things sometimes have.
I was not about to give up. I knew I must conquer pancakes. I wanted so bad to find something that my family could enjoy. I wanted it to be close to the pancakes that we had enjoyed for years.
It was at this point that I really started to look into the science behind gluten free cooking. I started realizing why some recipes call for certain gluten free flours and others did not. What works for one recipe, may not work for something else.
I kept reading about the wonders of sorghum and what it did for gluten free cooking. I was very intrigued with it. Not only that, I started to realize the health benefits of sorghum as opposed to using some of the other gluten free flours. I decided to give sorghum a try.
The first pancakes that I made using sorghum were a hit. After taking a bite, my husband said, “You finally figured it out, these are as good as the ones that you used to make.” I was thrilled. I finally had good gluten free pancakes. I figured out that sorghum flour was the trick to getting pancakes that my family would love.
This is the recipe I have been using to make my mini oven pancakes, but I also love it for regular pancakes.
- ¾ cup sorghum flour
- ¾ cup potato starch
- ½ cup tapioca flour
- 1/4 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons sugar
- 2 eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons butter, melted
- Mix together sorghum flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, salt, and sugar.
- Add remaining ingredients and whisk to combine. Whisk just until combined and let sit for 5 minutes.
- Cook pancakes on a heated griddle or pan that has been greased. Or use a nonstick griddle.
Amount Per Serving: Calories: 256Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 65mgSodium: 660mgCarbohydrates: 40gFiber: 2gSugar: 10gProtein: 7g
Nutritional values are approximate and aren't always accurate.