Gluten-Free Tuesday: Whole Grain Pancakes
Gluten-Free Tuesday: Whole Grain Pancakes might be a good recipe to expand your side dish recipe box. One portion of this dish contains about 13g of protein, 24g of fat, and a total of 567 calories. For 97 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 37 people have made this recipe and would make it again. This recipe from Serious Eats requires salt, brown rice flour, sorghum flour, and vegetable oil. From preparation to the plate, this recipe takes around 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Gluten-Free Tuesday: Pancakes, Gluten-Free Tuesday: Corn-Scallion Pancakes, and Gluten-Free Tuesday: Apple Cider Doughnut Pancakes are very similar to this recipe.
Servings: 4
Ingredients:
1 tablespoon baking powder
3.25 ounces (3/4 cup) brown rice flour
1.75 ounces (1/4 cup) dark brown sugar
2 large eggs
3 tablespoons ground flax meal
1 1/2 cups milk
2.75 ounces (1/2 cup) potato starch
1/2 teaspoon salt
3.25 ounces (3/4 cup) sorghum flour
2 teaspoons vanilla extract
vegetable oil for greasing pan
1/4 teaspoon xanthan gum
Equipment:
whisk
bowl
griddle
frying pan
Cooking instruction summary:
Procedures 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.
Step by step:
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.
2. Pour wet ingredients over dry ingredients and whisk until smooth.
3. Lightly oil flat griddle pan with vegetable oil.
4. Heat griddle over medium-high heat.
5. Pour batter, approximately 1/4 cup per pancake, onto griddle. (Batter should sizzle when it hits the pan. )
6. 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.
Nutrition Information:
covered percent of daily need
