Recipe type: Breakfast
Serves: About 20 3½ inch pancakes
  • ¾ cup sorghum flour
  • ¼ cup millet flour
  • ½ cup potato starch
  • 1 Tablespoon sugar
  • ½ teaspoon salt
  • 1 Tablespoon baking powder
  • 2 eggs
  • 2 Tablespoons oil
  • 1 cup sour milk (1 Tb. vinegar + enough milk to = 1 c.) or ⅔ cup almond milk
  1. In a mixing bowl, combine the flours, starch, sugar, salt, and baking powder with a whisk.
  2. Add the eggs, oil, and milk. Let it sit for a minute and thicken while you heat a skillet or griddle.
  3. Put about ¼ cup batter onto the hot skillet for each pancake. Let them cook a minute or 2, checking the bottom to be sure they don’t burn. Turn them over and cook about a minute more.
  4. Add your favorite toppings and enjoy!
Recipe by Gluten-Free Homemaker at