I grew up eating pancakes on the weekends, so it is a Saturday favorite that I wanted to continue with my family. I have spent years trying recipes and pre-made mixes and finally come up with the best recipe for delicious gluten free pancakes!
Two key things: 1) you have to get your griddle or pan really hot. Otherwise your pancakes won’t have that golden brown color. I also feel that using cows milk helps create a more golden brown pancake, almond milk and coconut milk give me a more “vanilla” colored pancake, but they still taste great 2) A pure maple syrup makes all the difference! I don’t add sugar to the recipe and get the sweetness from the maple syrup alone. My in-laws live in Michigan and one of my favorite maple syrups is from Doodles Sugar Bush, http://www.doodlessugarbush.com/.
- 63.5 g (or about 1/2 cup) sorghum flour
- 79 g (or about 1/2 cup) millet flour
- 1/2 cup almond flour
- 31.2 g (or about 1/4 cup) tapioca flour
- 1/4 tsp xantham gum
- 1/4 teaspoon sea salt
- 1 teaspoon baking powder
- 1 free-range egg
- 1.5 cups milk*, unsweetened almond milk, or cows milk
*If the batter is too thick you can thin it out with a little more milk. This is a personal choice, I like my pancakes a little on the thin side so I tend to add a little more milk until the batter is fairly runny.
Pre-heat your griddle or pan, doesn’t need to be on high heat, just need to give it several minutes to get up to an even temp.
Whisk all your dry ingredients together and add in the wet ingredients. Spoon batter on to pan and cook 2-3 min on each side and flip.
Enjoy with pure maple syrup!