Here’s a pancake recipe I developed using sorghum flour, which seems to agree with some people even if they can’t tolerate other grains.

In the first picture, sorghum-pecan-banana pancakes fry beside regular ones. The second shows a finished sorghum-pecan-banana pancake. Delicious.

 

RECIPE: GLUTEN-FREE SORGHUM-PECAN-BANANA PANCAKES

 

In a bowl thoroughly mix the following ingredients.

¼ cup sorghum flour [available in bulk food stores]

1 tsp baking powder

pinch of salt

¼ cup pecan halves or pieces [shelled]

a banana thinly sliced [or use less banana if desired]

 

In a measuring cup, thoroughly mix the following ingredients.

1/8 cup cooking oil

1 egg

enough buttermilk to make ½ cup altogether

 

Pour the ingredients from the measuring cup into the bowl and mix. If the batter is too stiff, add more buttermilk.

 

Drop large spoonfuls onto an oiled frying pan or similar to form 4 pancakes. Fry on one side till they hold together. Turn over and fry on the second side.

 

 

 

 

Elma (Martens) Schemenauer http://elmams.wix.com/elma . CONSIDER THE SUNFLOWERS: 1940s-era novel about love, Mennonites, faith, & family. Set in Vancouver & rural Saskatchewan. Order from Chapters online http://tinyurl.com/ny8smwk or Borealis Press http://tinyurl.com/lfdo9pf  . More info at http://elmams.wix.com/sflwrs  . Book trailer https://youtu.be/sBRuhh1xX7Y .