Blueberry Pancakes

This being Saturday, we have time to make lattes and take our time deciding what we want to eat for breakfast.  Today over coffee, we quickly narrowed it down to oatmeal or pancakes.  The last few times we'd made pancakes, we had tried either a gluten-free pancake mix or a recipe labeled as gluten-free.  Turns out most of these contain some form of potato or corn.  Since we have became aware of Peter's various food sensitivities, especially corn, we have chosen to search for a new gluten-free recipe.

Sesame-Rosemary Crackers

With the success of the Sesame-Rosemary Crackers we have been making and enjoying lately, we decided to search for a pancake recipe that includes sorghum flour.  We found one and today was the first attempt using the recipe below.  We added blueberries because we can, and I have to say plates were licked in satisfaction!

Sorghum Pancakes

The sorghum blend is 2 cups sorghum, 2/3 cup arrowroot, 1/3 cup tapioca (I sift this together into my sorghum blend container).

Blueberry pancakes in the pan

In bowl mix:
1 cup sorghum flour
½ cup sorghum blend above (I used tapioca flour instead)

1 packet Stevia powder (= 2 tsp sugar)

1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

In another bowl:
Beat 1 egg (or egg replacer)
2 tablespoons oil
1 cup milk (I used almond milk and needed more than 1 cup)
1 tablespoon lemon juice

Mix egg mixture into dry mixture. Make sure your pancake grill is nice and hot before you pour your batter on the grill. They will be flat if you don’t heat your grill enough.

Note: I added more milk a tablespoon at a time until the batter was thinner than in the photo.