Pancakes

Here are a couple of variations on pancakes – one for the coconut milk lovers like me, and one for the butter and milk fans. I think these are best served with sliced strawberries and chocolate syrup.

• 1 C sorghum flour
• ½ C tapioca flour
• ½ C cornstarch
• 2 tsp sugar (optional)
• ¾ tsp salt
• 1 tsp xanthan gum
• 1 T baking powder
• 2 T ground flax seed
• 1 ¼ C regular coconut milk
• 1 C orange juice
• 2 eggs
• 1 tsp vanilla

Combine dry ingredients in one bowl and wet in another. Whisk dry ingredients into the wet and keep mixing until you get the lumps out. Using an immersion blender makes this fast work. You might need to add a little more orange juice if the batter seems too thick.

Drop a ladle full on a lightly greased skillet heated over medium heat. Cook until no longer runny in the middle, a couple minutes on each side.

*note: if you are not gluten-free, you can substitute all-purpose flour for the first 3 ingredients, get rid of the xanthan gum, and take the baking powder down to 1 1/2 or 2 tsp.

Variation:

• 1 C sorghum flour
• ½ C tapioca flour
• ½ C cornstarch
• ¼ C sugar
• ½ tsp salt
• 1 T baking powder
• 1 tsp xanthan gum
• 1 ¾ C milk
• 2 eggs
• 1 tsp vanilla
• ¼ C melted butter

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