Binding agents hold your pancakes together. Flour and eggs are traditional binders. The flour also adds taste, texture, and volume to your recipe.
Flour, whole grain flours, and gluten-free flours are packed with proteins. Also, starch is essential to give your pancakes structure and fats for flavor.Flours that are low in protein have less gluten, while flours with high protein have more.
If you’re making pancakes without wheat, you’ll need to use a mixture of high- and low-level protein flours. So, gluten-free flour blends should be around 70% high protein flour to 30% lower protein or a high starch flour.
Read more on powerofpositivity.com