About this recipe:This gluten free pancake mix is made with a mixture of gluten free flours. Make the mix and store it in your cupboard for months to enjoy pancakes anytime. Try adding fresh raspberries, strawberries or blueberries when preparing the batter for a fruity pancake treat.
Makes: 40 pancakes
250g brown rice flour
125g sorghum flour
80g potato starch
50g caster sugar
1 tablespoon baking powder
2 teaspoons bicarbonate of soda
1/4 teaspoon salt
1 pinch ground nutmeg
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Method Prep:5min › Ready in:5min
For the pancake mix:
In a large bowl, combine brown rice flour, sorghum flour, potato starch, cornflour, caster sugar, baking powder, bicarb, salt and nutmeg. Mix until well combined. Store in an airtight container at room temperature up to two months or in the freezer for six months.
To prepare the pancakes:
To prepare the pancake batter: Beat 2 eggs, 250ml milk and 2 tablespoons melted butter in a bowl. Add 130g of pancake mix and stir until smooth.
Heat a griddle or frying pan over medium-high heat and grease with a bit of butter. Drop batter, in about 60ml portions, onto hot pan and cook until bubbles form on the surface, 3 to 4 minutes. Turn with a spatula and cook on the other side until brown, 1 to 2 minutes.
Potato starch vs flour
Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.