Fluffy Gluten Free Pancakes With Sorghum Flour Buttermilk Dairy Free Option Recipes
FLUFFY GLUTEN-FREE PANCAKES WITH SORGHUM FLOUR & BUTTERMILK {DAIRY-FREE OPTION}
Start your day off right with these nourishing pancakes! They're crispy on the outside with fluffy, tender middles redolent with the flavor of nutty sorghum flour. See the variations below for dietary substitutions and other options.
Provided by Alanna Taylor-Tobin
Number Of Ingredients 15
Steps:
- In a large bowl, whisk or sift together the sorghum and sweet rice flours with the baking powder, baking soda, and salt.
- In a measuring pitcher or bowl, whisk together the buttermilk, egg, maple syrup, and vanilla.
- Pour the buttermilk mixture into the flour mixture and quickly stir with a flexible spatula until halfway combined; 8 to 10 strokes. Pour in the melted butter and quickly but gently mix until the batter is just combined and no butter or flour streaks remain. Some lumps are ok. Take care not to overmix the batter or it will become thin and the pancakes will cook up flatter and more tough.
- Set the batter aside for a minute or two to thicken. Meanwhile, preheat a wide skillet or griddle over medium heat. I prefer well-seasoned cast iron or ceramic nonstick. When the pan is hot, lower to medium-low or low.
- Coat the hot pan with a thin layer of ghee or oil. Drop the batter by ¼ - 1/3 cups into the hot oil. Cook on the first side until the bottoms are golden, 2-3 minutes. Gently flip, taking care not to deflate the pancakes. Cook on the second side until the bottoms are golden, 2-3 more minutes.
- Remove the pancakes to a wire rack. When you're ready to serve, reheat any cooled pancakes in the hot pan. Alternatively put them in a low oven while you cook the remaining pancakes.
- Serve with your favorite toppings. I like mine piled high with fresh seasonal fruit, a big dollop of Greek yogurt, a sprinkle of hemp seed, and a drizzle of maple syrup.
- Pancakes can be made ahead and warmed in a hot skillet or toaster oven when ready to serve. They will keep for up to 4 days airtight in the refrigerator.
Nutrition Facts : Calories 438 kcal, Carbohydrate 54 g, Protein 8 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 93 mg, Sodium 777 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
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