Sunday morning pancakes

were a great surprise for my family.  Having concentrated solely on making breads and muffins, it was time to add something new to my(their) gluten-free repertoire.  So I spent the wee hours of the morning surfing the net, looking for a recipe that would bring squeals of delight from the young’uns.  Found one that looked pretty easy to make, was tweakable for their diet, and was yummy too.  So, here’s Grandma’s breakfast contribution, adapted from

Grandma’s Sunday ChocoChip Pancakes

  • 1/2 C sorghum Flour
  • 1/4 C brown rice flour
  • 1/4 C millet flour
  • 1/2 C arrowroot starch
  • 3/4 C ground flax seeds
  • 4 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp guar gum
  • 2 eggs
  • 2 TBSP extra virgin coconut oil
  • 4 TBSP agave nectar (or to taste)
  • 1-1/2 C coconut milk
  • 1/2 C filtered water
  • chocolate chips (or chopped apple, bananas, or any other fruit or goody) to taste.


Mix all dry ingredients well in a large bowl with mixer.  Add the wet ingredients and mix well.  Fold in chocolate chips or other additions.  We didn’t want to overdo the chocolate chips so the boys put about 4 chips on each pancake once the batter was poured.

Pour batter onto buttered griddle (I used extra virgin coconut oil in a ceramic fry pan on medium heat) and cook just until bubbles appear.  Flip with a spatula and heat until pancake is done in the middle.

These pancakes were so yummy they didn’t need any other toppings, but feel free to smother in butter, maple syrup, fruit sauce, or anything else that makes you happy.  I enjoyed them just as is, right out of the pan (have to sample, you know) and they didn’t even taste gluten-free.

Feel free to use your own favorite flour/starch blend.