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