I get bored easily when it comes to cooking, but long time readers may have guessed that by now. My mom has been making the same pancake recipe for over 30 years and she has not strayed much from it. That is so not me.
Now, don’t get me wrong, I love her pancakes and have fond childhood memories of eating them every weekend, but making the same recipe every week for years is just not me. I love to play around and experiment. Yes, I do have some favorites that I make often, but I love to change things and try new things often.
Gluten free cooking allows me to do that. Yes, it also gives me plenty of disasters, but with gluten free cooking it is easy to change up the flours. If I find a recipe I like and that works, I can easily add a little more brown rice flour. Or experiment with part sorghum flour instead of all brown rice flour. Sometimes I even add in some of the healthier gluten free flours.
I have found that I actually experiment and play around with my recipes a lot more since going gluten free. And that is part of gluten free cooking that I enjoy.
We eat pancakes or waffles almost every Saturday. It is a tradition my kids love and expect every weekend. And I love being able to experiment with all kinds of different pancake and waffle recipes.
Today’s recipe is one of my new favorite waffle recipes. The sorghum and brown rice flour in these make them a little healthier. And the sorghum gives them a nice flavor that my family loves.
- 1 1/2 cups sorghum flour
- 1 cup brown rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca flour
- 1/2 teaspoon xanthan gum
- 3 tablespoons sugar
- 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 5 tablespoons melted butter
- 3 eggs
- 2 1/3 cups buttermilk
- In a bowl whisk together sorghum flour, rice flour, potato starch, tapioca starch, xanthan gum, sugar, salt, baking soda, and baking powder.
- In a separate bowl, whisk together butter, eggs, and buttermilk.
- Add dry ingredients to buttermilk mixture until well combined. Batter may still have a few lumps.
- Let the batter sit for 15 minutes.
- Heat waffle iron and spray with oil if needed.
- Bake according to directions on waffle maker.
- Serve and enjoy!
Amount Per Serving: Calories: 435Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 122mgSodium: 703mgCarbohydrates: 66gFiber: 4gSugar: 12gProtein: 11g
Nutritional values are approximate and aren't always accurate.