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Kansas Sorghum Griddle Cakes

Kansas Sorghum Griddle Cakes

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Submitted by zschreiber

Gluten-free, dairy-free pancakes

YIELD

4 servings

PREP

10 min

COOK

5 min

READY

15 min

Ingredients

Dry ingredients
2 473
CUPS ML ALL-PURPOSE FLOUR
AgVantage-Naturals Sorghum
158
CUP ML CORNSTARCH
or Potato starch
2 3E+1
TABLESPOONS ML SUGAR
optional
1 ½ 7.5
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML VANILLA EXTRACT
GF, optional
½ 2.5
TEASPOON ML SALT
Wet ingredients
1 1
LARGE LARGE EGGS
1 15
TABLESPOON ML VEGETABLE OIL
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 380 12% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 523mg 22%
Total Carbohydrate 25g 25%
Dietary Fiber 2g 8%
Sugars g
Protein 16g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free
 

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