Gluten-Free Sunday Pancakes
Make these gluten-free pancakes a part of your weekend breakfast tradition.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
Serves: 4
Ingredients
- 1 cup sorghum flour
- ½ cup arrowroot starch
- 1½ tsp. baking powder
- 1 tsp. sugar
- ½ tsp. salt
- ¼ tsp. xanthan gum
- 2 tsp. vanilla extract
- 1 cup almond milk
- 1 large egg
- 2 Tbsp. olive oil
- 4 Tbsp. butter
- ¼ cup maple syrup
Directions
- In a medium bowl whisk together the sorghum flour, arrowroot starch, baking powder, sugar, salt, and xanthan gum. Make a well in the center of the dry ingredients and add the vanilla, almond milk, egg, and olive oil. Whisk together until you have a thickened batter.
- Grease a large, heavy-bottomed skillet or nonstick pan with olive oil. Heat pan on medium-high heat until hot enough to make a drop of water sizzle. Pour ¼ cup of batter per pancake onto the hot skillet.
- Cook until bubbles form on the top and the edges are slightly dry. Flip with a spatula and cook the opposite side for 1–2 minutes. Serve hot with butter and maple syrup.
| Amount per serving | |
|---|---|
| Calories | 440 |
| Total Fat | 21g |
| Saturated Fat | 8g |
| Cholesterol | 80mg |
| Sodium | 460mg |
| Total Carbohydrate | 58g |
| Dietary Fiber | 6g |
| Sugars | 17g |
| Protein | 6g |
Recipe Information
Serves: 4
Ingredients
- 1 cup sorghum flour
- ½ cup arrowroot starch
- 1½ tsp. baking powder
- 1 tsp. sugar
- ½ tsp. salt
- ¼ tsp. xanthan gum
- 2 tsp. vanilla extract
- 1 cup almond milk
- 1 large egg
- 2 Tbsp. olive oil
- 4 Tbsp. butter
- ¼ cup maple syrup
Directions
- In a medium bowl whisk together the sorghum flour, arrowroot starch, baking powder, sugar, salt, and xanthan gum. Make a well in the center of the dry ingredients and add the vanilla, almond milk, egg, and olive oil. Whisk together until you have a thickened batter.
- Grease a large, heavy-bottomed skillet or nonstick pan with olive oil. Heat pan on medium-high heat until hot enough to make a drop of water sizzle. Pour ¼ cup of batter per pancake onto the hot skillet.
- Cook until bubbles form on the top and the edges are slightly dry. Flip with a spatula and cook the opposite side for 1–2 minutes. Serve hot with butter and maple syrup.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 440 |
| Total Fat | 21g |
| Saturated Fat | 8g |
| Cholesterol | 80mg |
| Sodium | 460mg |
| Total Carbohydrate | 58g |
| Dietary Fiber | 6g |
| Sugars | 17g |
| Protein | 6g |