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