The following recipe is from Richele @ Under The Golden Apple Tree!
Finding gluten free recipes that kids love is a treasure. One breakfast item my family loves is pancakes. My son is the pancake king. While, we do not have gluten restrictions, we have family and friends who do. A lovely friend provided this awesome recipe that is sure to please the gluten-free AND non-gluten-free crowd.
- 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
- In a mixing bowl or large measuring cup sift together the sorghum blend, sugar, baking powder, baking soda, salt, and xanthan gum.
- 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.
- 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.