Hello fellow travellers,
I do realize the name for this recipe is rather a mouthful! But so are these wholesome pancakes. Delicious, light, and gluten free.
Stack o’ Pancakes
I was just experimenting with gluten free flour and decided to whip up a batch of these to see how it would go. They were not as fluffy (though they were soft and moist) as I wanted but I think that might be because of the baking soda I put in. Anyways, I’m kind of obsessed these days with pancakes for breakfast. These are amazing with a healthy dolop of maple syrup (I would suggest Shady Maple Farms syrup because its organic and 100% maple – none of that Aunt Jemima high fructose corn syrup stuff).
Bite o’ pancake
1 cup buttermilk (I made my own – I used a little less than a cup of milk and 1 tbsp of fresh lemon juice)
2 tsp vanilla
3/4 cup Sorghum flour + a little more
2 tsp coconut sugar
3 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup blueberries
How to assemble:
- To make the buttermilk, add almost one cup of milk in a large bowl and a tablespoon of lemon juice. Leave for 5 minutes. Whisk in egg and vanilla.
- In a medium bowl whisk flour, sugar, salt, cinnamon, and baking soda. Incorporate flour slowly into egg/butter milk mixture. Fold in blueberries or you can also just add them into the top of the pancake while on the griddle.
- Heat griddle on medium heat and add butter/coconut oil (around 1 tbsp or so). Scoop pancake batter with 1/4 cup and place on griddle. Cook for few minutes each side. You will know when to flip when you see bubbles appear on the top side.
Note: Initially the batter got a bit thin on me so I had to add a little bit more sorghum flour. Make sure the batter is not thin and soupy otherwise you will get crepes. It should be a nice firm batter that is pourable.
Edit: Thanks to some reviewers who caught the typo with the baking soda. It is supposed to be baking powder!
You can serve with many things: maple syrup, honey, fruits, or whip cream. Enjoy!