Kid Friendly Gluten Free Pancakes
  • 1 cup(s) Carol's Sorghum Blend (1½ cups sorghum flour, 1½ cups potato starch/cornstarch,1 cup tapioca flour), or any gluten-free flour blend
  • 2 tablespoon(s) sugar
  • 1 teaspoon(s) baking powder
  • ½ teaspoon(s) baking soda
  • ¼ teaspoon(s) salt
  • ¼ teaspoon(s) xanthan gum
  • ½ cup(s) buttermilk, homemade or store-bought, well-shaken, or more as needed
  • 2 tablespoon(s) unsalted butter or buttery spread, such as Earth Garden, melted, or canola oil
  • 1 large egg
  • 1 teaspoon(s) vanilla extract or homemade vanilla extract
  • Additional butter or oil for cooking in the skillet
  1. In a mixing bowl or large measuring cup sift together the sorghum blend, sugar, baking powder, baking soda, salt, and xanthan gum.
  2. Gradually whisk in the buttermilk, butter, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if needed.
  3. In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour ¼ cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately.
Recipe by Surviving The Stores™ at