Kansas Sorghum Griddle Cakes
Gluten-free, dairy-free pancakes
Yield
4 servingsPrep
10 minCook
5 minReady
15 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dry ingredients | |||
| 2 | cups |
all-purpose flour
AgVantage-Naturals Sorghum |
|
| ⅔ | cup |
cornstarch
or Potato starch |
|
| 2 | tablespoons |
sugar
optional |
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
vanilla extract
GF, optional |
|
| ½ | teaspoon |
salt
|
|
| Wet ingredients | |||
| 1 | large |
eggs
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
water
or more as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dry ingredients: | |||
| 473 | ml |
all-purpose flour
AgVantage-Naturals Sorghum |
|
| 158 | ml |
cornstarch
or Potato starch |
|
| 3E+1 | ml |
sugar
optional |
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
vanilla extract
GF, optional |
|
| 2.5 | ml |
salt
|
|
| Wet ingredients: | |||
| 1 | large |
eggs
|
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
water
or more as needed |
|
Directions
Mix dry ingredients together in a bowl.
Add beaten egg, oil and one cup water and mix well.
Gradually add extra water to get to desired consistency.
For thinner pancakes just add extra water, a little at a time.
Cook on preheated griddle.
