Anytime I make pancakes (which isn't very often, they're kind of a treat), I often mix and match the grains to suit my taste. But the simple duo of sorghum and blue corn in this recipe would be hard to beat. If you haven't tried sorghum yet, give it a try -- it's gluten-free, a great wheat substitute, and really delicious!
Sorghum flour is not as dry as brown rice flour or some of the bean flours. Not only that, both sorghum flour and blue corn flour are double the protein and double the fiber of other gluten-free flours like millet.
The best part of making pancakes is making extras to use as "bread" later on (they freeze pretty well too). In fact, with these pancakes, you won't even miss your sandwich bread. Nut butter on a pancake is a really great snack. They can even be cut into squares to look like bread. Enjoy!
3 heaping T. (as in, soup spoon) sorghum flour, about 1/2 cup
1 heaping T. blue corn flour (or yellow cornmeal)
1 heaping T. shredded coconut, unsweetened
big pinch Kosher salt
pinch (about 1/8 tsp baking soda
pinch (about 1/8 tsp baking powder)
1 egg
1/8-1/4 cup milk
2-3 T. grapeseed or canola oil
Mix dry ingredients, then add egg, milk, oil and whisk until smooth. Add milk to the desired thinness. Fry in grapeseed or coconut oil. Makes about 6 medium-sized pancakes.
Some ideas for serving:
Plain yogurt and fresh berries
Mixed berry sauce
Sugar-free syrup (Mrs. Buttersworth's has a tolerable version)
Butter or ghee
Nut butters (almond, cashew, or sunflower)
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