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You are here: Home » Food Preparation » Recipes » Breads, Muffins, & Crackers » Buckwheat-Sorghum Pancakes — Gluten-Free

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Buckwheat-Sorghum Pancakes — Gluten-Free

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If you prefer a plain pancake, the carob is optional in this recipe. You may have to reduce the amount of water to account for fewer dry ingredients. For a more decadent pancake, use cocoa powder instead.

  • 2-1/2 cups buckwheat flour
  • 2-1/2 cups sorghum flour
  • 1 teaspoon sea salt
  • 1 tablespoon baking powder
  • 1/3 cup carob powder
  • 1/8 teaspoon stevia powder (optional)
  • 5+ cups pure water
  • 1/2 to 1 cup almond milk pulp (optional)
  • 1/2 cup shredded, unsweetened coconut (optional)
  • grapeseed oil, for the pan

Heat a cast-iron skillet over medium heat. Add a little grapeseed oil.

Mix dry ingredients in large mixing bowl. Add water and almond milk pulp (if using). Mix well. Add more water as necessary to achieve pancake batter consistency.

Pour batter by 1/4 cup scoops into the skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once. Cook about 30 seconds more, until underside is browned also. Adjust heat of burner as necessary. Add more oil as necessary.

Serve with desired garnishes, such as: butter or non-hydrogenated margarine (like Earth Balance), pure maple syrup, agave syrup, and/or fruit-sweetened jam.

© Copyright 2007 by Wardee Harmon

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Breads, Muffins, & Crackers Breads, Muffins, & Crackers (Gluten-Free) Breakfast Breakfast (Gluten-Free) Food Preparation Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Kate says

    October 31, 2007 at 10:40 pm

    oh! yum! I haven’t thought about trying cocoa powder in my pancakes. Hmm… I’m curious now! Fun!!! Thanks for sharing this idea!

    Reply
  2. Sue says

    October 6, 2013 at 3:58 pm

    A few changes I made to the above recipe and they taste like cinnamon donuts!: change the water for milk (any kind) with a bit of lemon or vinegar to curdle it. Then I added 2 TBS of vanilla extract, liquid stevia (you could use any sweetener I suppose), 1/2 c of shredded coconut (or coconut flour).

    Reply
  3. denise says

    December 10, 2016 at 11:32 pm

    Do you have a GF pancake or waffle recipe that does not use milk, eggs or baking powder or soda? I also cannot use beans. I’m wondering if a starter culture would work and how do I choose the right one?

    Reply
    • Millie says

      December 13, 2016 at 3:05 pm

      Hi Denise,

      I’m sorry. We can’t think of any recipes that meets these parameters.

      Millie
      Traditional Cooking School

      Reply

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