Edens' Gluten-free Sorghum pancakes

Today I am going to show you something cute first, then a recipe:

Okay, you've seen pancake Mickey Mouse, pancake happy faces, even pancake hearts, but I bet you have never seen a pancake . . . OWL!

My sister Eden made our little sister Emma this pancake owl for breakfast the other day. I thought it was sooo cute, I had to post it.

The pancakes are these delicious Spicey Sorghum Pancake that are actually crunchy instead of fluffy. They are cooked up in a little more oil then typical pancakes, but this makes the edges nice and crisp. We like to dip them in a warm fruit puree, instead of dousing them in syrup. Oh, they are so scrumptious. The dipping is fun for young kids too. It's kinda of like those french toast sticks they used to sell, except waaay better for you. Wow, french toast sticks, that takes me back to the 90's.

Anyhow, what Eden likes to do with this batter is make it up ahead of time and freeze individual servings in baggies. That way you don't eat to much at one time. Because trust me, you could definitely eat a plate full of these. Without trying.

Edens' Gluten Free Sorghum Pancakes
 1 c. Sorghum Flour
1/2 c. Potato Starch
3 Tbs Brown Sugar
1/2 tsp Baking Soda
1/2 tsp Salt
1/8 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Cloves
1 egg, cage-free organic please
1 c. Buttermilk or Rice milk
1 Tbs Canola Oil, plus more for cooking

1. Mix all ingredients together.
2. Heat some oil in a pan.
3. Pour oil in finger shapes (best shape for dipping)
4. Once bubbles form on the top of pancakes, then flip over.
5. Serve with warm sweetened fruit puree. I like strawberries or rhubarb.