Gluten-Free Pancakes

Before you dismiss this recipe thinking that you don’t have time to make pancakes in the morning, remember that having a mix on hand makes it easier. You can also make them ahead of time and refrigerate or freeze, then heat them up in the morning. If that still doesn’t work for you, pancakes for dinner is a great hit!
gluten-free pancakes
Gluten-Free Pancake Mix

1 1/2 c. sorghum flour
1 1/2 c. potato starch
1 c. tapioca starch
1/2 c. corn flour
3 Tb. granulated sugar
3 Tb. baking powder
4 1/2 tsp. baking soda
4 1/2 tsp. salt

Combine and store in an airtight container.
To make pancakes mix together well:

1 c. + 2 Tb. pancake mix
1 c. plain yogurt or kefir
2 Tb. cooking oil
2 tsp. vanilla extract

Cook in a non-stick skillet coated with cooking spray. One recipe makes about 16 pancakes. My family loves these! (This recipe has been adapted from Carol Fenster’s recipe in Cooking Free.)

Note: If you’re not familiar with kefir, it’s very easy to make and is more beneficial than yogurt. It also works great in smoothies. You will need kefir starter to get going with making your own kefir.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
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If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

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