Whole Grain Pancakes Recipe
Elizabeth Barbone

Light and fluffy, this recipe makes delicious whole-grain gluten-free pancakes. 



Replace the milk with an equal amount of liquid non-dairy milk, like soy or almond milk.


The pancakes can be made egg-free as well. This substitution requires a minor adjustment: In a small bowl, combine the ground flax with 1/4 cup hot water. Stir to combine. Allow mixture to stand until it thickens and cools. Add flax to recipe as you would eggs. If pancake batter if thick, add an additional tablespoon or two of milk to the batter. My tasters found the pancakes made without eggs slightly denser than pancakes made with eggs, but almost indistinguishable in flavor.

3.25 ounces (3/4 cup) sorghum flour
3.25 ounces (3/4 cup) brown rice flour
2.75 ounces (1/2 cup) potato starch
1.75 ounces (1/4 cup) dark brown sugar
3 tablespoons ground flax meal
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum

1 1/2 cups milk
2 large eggs
1/4 cup vegetable oil
2 teaspoons vanilla extract
vegetable oil for greasing pan

  1. In medium bowl, whisk together sorghum flour, brown rice flour, ground flax meal, baking powder, salt, and xanthan gum. In small bowl, whisk together milk, eggs, oil, and vanilla extract. Pour wet ingredients over dry ingredients and whisk until smooth.


  2. Lightly oil flat griddle pan with vegetable oil. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup per pancake, onto griddle. (Batter should sizzle when it hits the pan. )


  3. Cook for approximately three minutes. Flip pancakes when bubbles appear on the surface of the pancakes and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.

Serves Four

© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone All Rights Reserved. Reproduction without permission prohibited.