Sorghum Pancakes

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Heather Hetler


1/3 cup sugar
1/4 tsp xanthan gum
1/2 cup brown rice flour
1 Tbsp baking powder
1/2 cup applesauce
1 cup sorghum flour
1 1/2 cup potato or tapioca starch
1/4 cup canola or vegetable oil
1 cup rice milk, soy milk, or milk


Mix together dry ingredients. Add oil, applesauce, and milk and stir until combined. The batter is thick. Cook on a hot griddle, spreading out the batter when forming cakes.


These are a very cake-like pancake. They keep well in the freezer or refrigerator, and reheat best in the toaster oven.


To make sugar free, replace 1/3 cup of sugar with 1/4 cup agave nectar.

Use any milk or alternative that is safe for your needs.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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