- 1 ¾ cup sorghum flour
- ¼ cup buckwheat flour
- ¼ cup oat flour (gluten-free)
- ¼ cup tapioca starch
- ¾ tsp xantham gum
- 1 ½ tsp baking powder
- ¾ tsp sea salt
- 1 cup almond milk (or nondairy milk)
- 1 cup water
- 2 eggs
- ¼ cup coconut oil (or grapeseed oil)
- 1 Tbsp xylitol
- 1 tsp vanilla extract
Beat eggs in a medium-sized mixing bowl. Add the liquid ingredients and then the dry ingredients. Mix until batter is smooth and evenly mixed. Place coconut oil on griddle or frying pan and cook pancakes, flipping only when each pancake is bubbling in center and edges.
Note: If you like thicker pancakes, follow the recipe. If you want thin or crepe-like pancakes, water the batter down until the pancake mixture drips on it’s own and spreads to 1/8 inch thick on the griddle, on it’s own (without pressing down or redistributing the batter).
Serve with butter and blackstrap molasses, or maple syrup.