Whole Grain Gluten-Free Pancakes

A plate of warm pancakes, a mug of coffee and the New York Times is my favorite way to spend Sunday morning. Lately, I'd been avoiding the pancake part of the ritual because, frankly, I was bored with pancakes. So I began to tinker with a new recipe. This is the result.

The recipe combines whole grains, brown sugar and a pinch of ground cinnamon to create what might be my favorite pancake recipe to date.

Just a note for those of you that worry about the grittiness of brown rice flour. I hate grit, too! These pancakes have the heartiness I associate with a whole grain recipe but none of the unpleasant, gritty mouthfeel.





Dry Ingredients
1 1/2 cups brown rice flour
1/2 cup sorghum flour
1/2 cup cornstarch
4 Tablespoons dark brown sugar
1 Tablespoon plus 1 teaspoon baking powder
1/2 teaspoon ground cinnamon
2 teaspoons ground flaxseed
1/2 teaspoon salt


Wet Ingredients
2 large eggs
1 1/4 cups milk
4 Tablespoons canola oil (any liquid oil works well)

Oil for the griddle

1. In a medium mixing bowl, whisk together dry ingredients.
2. In a small bowl, whisk together wet ingredients.
   
3. Heat a lightly oiled non-stick griddle over medium heat.
   
4. Pour batter, about 1/4 cup each, onto hot griddle. Batter should sizzle when it hits the griddle.
   
5. Cook for about 2 minutes or until bubbles appear all over the surface of the pancakes and the edges look dry.
   
6. Flip and cook until golden brown.
   
7. Repeat with remaining batter.
   
8. Serve and enjoy!

Serves four