Okay, we love pancakes in my house. These are gluten free and no one would know if you made these. The flavor is so great and unique. My kids asked for chocolate chips next time in these and I think they are onto something. I added it as an optional add to the recipe because I really think it would be fantastic! Anyways, I made these in less than 30 minutes before school one morning this week, so it was quick and easy! Also if you are looking for sorghum grain, I like this brand from amazon!
Sorghum Vanilla Bean Pancakes
Makes 16 medium pancakes
1 1/2 cups fresh milled Sorghum flour ( about 1 1/3 cup of grain)
2 tbs arrowroot starch/flour
1/2 tsp salt
2 tbsp melted butter
2 tbs coconut sugar
2 tsp baking powder
1 cup of milk
2 tsp vanilla bean paste
*optional sprinkle of chocolate chips
Mill the sorghum on the finest setting. Add all the dry ingredients to a large bowl. Add all the wet ingredients. Mix well. Heat skillet on medium high heat. Once the skillet is hot, add butter or coconut oil to the pan. I use a 1/3 cup measuring cup to scoop out the batter and pour it onto the skillet. Cook a few minutes (sprinkle a few chocolate chips on the pancakes if that's your jam) and you know when its time to flip when you see air bubbles coming through the batter.
Serve up and top with butter and pure maple syrup!