Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | cup | sorghum flour | 1/3 | cup | Cornstarch | 1/3 | cup | Tapioca flour | 1/4 | cup | coconut flour | 2 | tablespoons | sugar | 2 | teaspoons | baking powder, Gluten free | 1/2 | teaspoon | baking soda, gluten free | 1/8 | teaspoon | salt | 1/4 | teaspoon | xanthan gum | 1 | cup | nonfat milk | 2 | tablespoons | canola oil | 1 | large | eggs | 1 | teaspoon | vanilla extract |
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Steps
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Sequence
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Step
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| 1 | In a mixing bowl, sift the sorghum/cornstarch/tapioca flour blend, coconut flour, sugar, baking powder, baking soda, salt, and xanthan gum. | 2 | Whisk in the milk, butter, egg, vanilla, coconut extract until very smooth. Let the batter stand 5 minutes and then add more milk, if necessary, just until the batter is thin enough to pour. | 3 | in skillet, heat the butter over medium-high heat. pour 1/4 c batter and cook until bubbles appear, about 2-3 minutes. turn and cook. |
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