These light and fluffy pancakes will become a weekend tradition in your house. The main ingredient, sorghum will give your breakfast a health boots: sorghum grains retain most of their nutrition, including a rich mix of antioxidants, because every part of the grain is ground for flour.
1. Make the berry syrup: Place the blueberries or raspberries in a small saucepan and add the powdered sugar, lemon zest, lemon juice, and 1/2 cup of water. Bring to a boil over high heat. Then reduce to a simmer and cook for 8 to 10 minutes, until the mixture becomes thick and the berries break apart. Set aside.
2. Melt the butter in a small saucepan over low heat, or microwave it in a glass bowl for 30 seconds on high power. Put aside to cool slightly.
3. In a large bowl, combine the sorghum flour, white rice flour, and tapioca starch, granulated sugar, baking powder, guar gum, and salt. Whisk until well blended.
4. Combine the milk, eggs, and vanilla in a small bowl, and stir with a fork until well blended. Pour the milk mixture and the melted butter into the flour mixture. Whisk until the flour mixture is well combined and a loose batter forms.
5. Heat a griddle over medium heat until hot. Put half of the of the butter onto the griddle and spread it with a metal spatula. Drop the batter by 1/4 capfuls onto the griddle, spacing them about 3 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate. Repeat with the remaining butter and batter.
6. Serve the pancakes while still hot, with the berry syrup alongside.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 151 | ||
Calories from Fat: 124 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 123.6mg | 38 % | |
Sodium 162.2mg | 6 % | |
Potassium 81.2mg | 2 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 3.3g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 151
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