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Cookie Pancake

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Recipe Information

Category: Breakfast
Recipe Created By: Karen Farr


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Dry Mix:
1 cup sorghum flour
1/2 cup potato starch
1/4 cup sugar
2 tsp baking powder
1 tsp salt
1/4 cup DariFree™ powder
1 tsp xanthan gum
1/2 cup semi-sweet chocolate chips
For Each Pancake:
1/2 tsp oil
1/8 to 1/4 cup water
1/2 cup dry mix from above


Sift cookie pancake mix ingredients together well. Store in a sealed container.

To make one pancake, mix together 1/2 cup of the cookie mix, and the oil and water.

Batter will be thick. Spread into a circle on a heated and greased skillet. Turn to cook the other side when the edges of the pancake appear dry.

This pancake will fluff up and can be eaten out of hand.



The 1 tsp xanthan gum can be replaced with 1/2 tsp guar gum.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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