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Kansas Sorghum Griddle Cakes

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Kansas Sorghum Griddle Cakes

Gluten-free, dairy-free pancakes

 

Yield

4 servings

Prep

10 min

Cook

5 min

Ready

15 min
Low in Saturated Fat, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Dry ingredients
2 cups all-purpose flour
AgVantage-Naturals Sorghum
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cup cornstarch
or Potato starch
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2 tablespoons sugar
optional
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1 ½ teaspoons baking soda
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1 teaspoon vanilla extract
GF, optional
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½ teaspoon salt
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Wet ingredients
1 large eggs
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1 tablespoon vegetable oil
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1 cup water
or more as needed
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Ingredients

Amount Measure Ingredient Features
Dry ingredients:
473 ml all-purpose flour
AgVantage-Naturals Sorghum
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158 ml cornstarch
or Potato starch
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3E+1 ml sugar
optional
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7.5 ml baking soda
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5 ml vanilla extract
GF, optional
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2.5 ml salt
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Wet ingredients:
1 large eggs
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15 ml vegetable oil
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237 ml water
or more as needed
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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

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 38012% 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?
 

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