Gluten Free Pancake Recipe with Sorghum Flour

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5 from 1 review

Yield: 4 1x

Ingredients

3/4 cup sorghum flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon unrefined sea salt
3 tablespoons white chia seeds (black chia seeds will also work)
2 whole pastured eggs plus 1 egg white (separated (I like Vital Farms pastured eggs))
3 tablespoons pure maple syrup
2 tablespoons organic extra virgin coconut oil (melted (such as Barlean’s))
5 teaspoons pure vanilla extract
1/2 cup cooked brown rice
1 cup water

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Instructions

In a medium-sized mixing bowl, combine the sorghum flour, baking powder, baking soda, salt and chia seeds.
In a high speed blender (such as a Vitamix), add the 2 egg yolks, maple syrup, coconut oil, vanilla, brown rice and water. Process until smooth and creamy. Pour the wet ingredients in with the dry.
Add the 3 egg whites to the Vitamix and whip until light and fluffy. Carefully fold the whipped egg whites in with the pancake batter.
Lightly oil the bottom of a heavy skillet and heat over medium heat. When the skillet surface is hot, ladle 1/4 cup batter for each pancake. Cook until small bubbles start to form, then flip the pancakes and continue cooking for about 1 1/2 minutes, or until golden.

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Notes

I realize the 5 teaspoons of pure vanilla extract called for in the recipe may seem like a lot, but trust me, it works!

Find it online: https://cleancuisine.com/gluten-free-pancake-recipe/

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Gluten Free Pancake Recipe with Sorghum Flour

Ingredients

Instructions

Notes