Whole grain sorghum flour turns ordinary pancakes into a gluten-free healthy breakfast. This sorghum pancakes recipe is delicious with maple or sorghum syrup, powdered sugar, preserves, chocolate syrup or whipped cream.
2 cups Sorghum Flour
3 tsp Baking Powder
1 tsp Sugar
3/4 tsp Salt
½ cup Milk (may substitute with rice, almond, coconut or soy milk)
1 tbsp Oil
1 cup Water
1. Combine dry ingredients. Stir in eggs, oil and water; mix well.
2. Drop by spoonfuls onto a hot, 375°F griddle and cook until golden brown, turning once.