Basic pancakes from Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours (page 23) by Alice Medrich

  • store-cupboard ingredients
  • milk
  • Show all ingredients...

  • EYB Comments

    See p. 22 for gluten-free and wheat-free flour suggestions and topping suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See p. 22 for gluten-free and wheat-free flour suggestions and topping suggestions.

  • Melyinoz on June 20, 2020

    I made the version with sorghum flour. You could definitely tell the pancakes weren’t made with wheat flour, but the taste was not unpleasant, just different. I imagine, like most things, sorghum pancakes would grow on me if I ate them regularly. The batter is thinner than previous wheat batters I have used, resulting in thinner pancakes.

  • stockholm28 on June 14, 2015

    I made the version with oat flour. These pancakes are a little more delicate than pancakes made with wheat flour so be careful when flipping.

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