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
- 3 Eggs
- 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.