Healthy GFCF pancakes

I'm going to post two recipes this week that are very similar -- one's for cookies and the other, pancakes. Today, it's the pancakes. It's a slight variation of my standard pancake recipe. I add applesauce and ground flax seed.

So, here it is:

2/3 cup sorghum flour
1/3 cup tapioca starch
2 tbsp sugar
2 tsp baking powder
pinch of salt
2 tbsp applesauce (I used Mott's)
Dash of cinnamon
2 tbsp oil
1 tbsp ground flax seed
1/3 cup CF milk or water (I used Darifree liquid)
2-3 tbsp more of Darifree, depending on consistancy

Mix dry stuff. Add liquids. Blend together. Heat a tsp of oil on a skillet. When hot, dump by the tbsp. Flip when browned on one side.


Denise said…
These look good. I tried your Pancakes II the other day and the kids liked them. It was the first time I'd used millet flour. I bought it awhile ago, but just hadn't tried it yet.

Where do you get DariFree? Our Whole Foods doesn't carry it, and I just wondered if you had a good mail order source.

Also, we have a birthday next week, so I need to bake a cake! Do you use your "chocolate" cake for birthdays?

Thanks for your help!
jim said…
Thanks Denise. I don't use millet much anymore -- mostly sorghum, tapioca and potato starch. But, millet will work. My kids loved this version. I can't get Darifree in the store here either. So, I did this. I bought a couple of small cans direct from Vances online to make sure my kids liked it. They did. So, then I invested in the big 25 lb. box. It lasts forever and by buying it in bulk, you end up saving a lot per pound. I keep it in a basement freezer but I think as long as you keep it sealed, it's OK. The website is For the birthday, yes I use that cake. It's wonderful. I'd suggest -- and only suggest -- this: make the cake recipe (either using carob or regular Hershey's cocoa), divide the batter into two cake pans and bake like that. Then, make the white icing recipe I have listed -- make 2 - 3 batches of the icing. Then, you can ice in between the cake layers and on top. You might give the icing a test run just to get used to the consistancy and how it holds. But, I've been able to get the icing to hold and not "turn" on me for up to two days. So, if you did it the night before or the morning-of, you should be OK. But remember, just like a regular cake, don't ice until the cake's entirely cool. I'm sure you knew that. The cake recipe is at and the icing is at
Of course, you could make carob/chocolate icing by adding a little of that to the mix. Hope it works out. jim
jim said…
Oh, Denise, almost forgot -- be patient with the icing. It has xanthan gum in it, so it tends to be a little sticky, or tacky. If you move to quickly while icing, you'll pull the cake. So, go slow, wet the knife or spreader and if the icing's too tough, add a few drops of water to loosen it up. I write this assuming you don't already have an icing recipe. So, of course, use yours if you have one. Again, best of luck.
Denise said…
Me again...with another question. :)

I was going to try your chocolate bar cookies, but we don't do chickpea flour. Have you tried it with a different flour? Any suggestions?

jim said…
Sure -- I've found the flours really can be swapped. Try this flour mix instead:
1.5 c. sorghum
1/2 c. tapioca
1/2 c. potato starch
1/2 c. brown or white rice flour

Also, the Breakfast Cereal Bars work great too. YOu don't have to use peanut butter -- sub sunflower nut butter instead. Some kids don't like that taste. My oldest does. My youngest doesn't. And, you can use either rice krispie type cereal (like Barbaras) or a chex, like Rice Crunch Ems or Corn Crunch Ems.
Denise said…
Thanks so much, Jim. We buy everything we can in bulk these days, so I'll try that route with the DariFree. Right now, I order Better than Milk (rice) from Amazon, but, as with most things, not everyone likes it.

We just tried the sunflower butter last week and, miraculously, it got a thumbs up from everyone, so I'll try the Breakfast Cereal Bars.

I did a test run on the chocolate cake yesterday, but I messed it up. I needed to bake it longer than 25 minutes, so, after it cooled, I stuck it back in the oven, but that didn't work so well! I'll try again and just bake for 30 minutes, maybe even 35.

Thanks for the icing tips; I needed a recipe!

Again, I really appreciate all of your help.

Thanks for sharing such a yummy recipe with me. It’s very tasty and healthy...

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