I have been using this as our primary pancake mix for quite a while but it somehow never made it here. I mix up the dry ingredients in advance so that when it comes time to make pancakes, it is much quicker. The amount I have on here will feed our family of four plus some.
1 cup sorghum flour
1 cup brown rice flour
1/4 cup psyllium husks
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups milk
2 Tablespoons honey, agave nectar, or syrup
4 teaspoons grapeseed oil
2 teaspoons vanilla extract
Whisk together dry ingredients.
Add remaining ingredients; whisk until smooth.
On heated skillet, melt a bit of butter to prevent sticking. Pour about 1/4 cup of batter for each pancake. Cook 1-2 minutes per side and enjoy!
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.