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gluten and sugar free sorghum pancakes

Who doesn’t love pancakes? From kids to their parents – and grandparents – everyone is a pancakes fan. When we say everyone loves pancakes, we mean EVERYONE! even those of you following a gluten-free diet.

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• 1 cup sorghum flour
• 1 cup brown rice flour
• 2 tablespoons whole flax meal
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 3 tablespoon coconut oil (melted)
• 2 large eggs
• 1 ½ cups almond milk
• extra coconut oil for frying.
If you are not sugar free you can add 2 tablespoon sugar to dry ingredients.


  • Whisk together all dry ingredients.
  • In a separate bowl whisk together coconut oil, eggs and almond milk.
  • Whisk this liquid mixture into the dry ingredients until well combined.
  • Let the batter sit for about 15 minutes to thicken slightly.
  • Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. If the pan is the right temperature, the pancake should turn golden underneath after about 1 min and will be ready to turn.
  • Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 1min.

More recipes you can find on my blog www.cookeatandtravel.blogspot.co.uk


Added by: Greg Macalla

Tags: Pancakes Gluten Free

This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

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Shipton Mill Cookbook – A Handful of Flour

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“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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