Savory sorghum pancakes
Yield:
2 pancakes
Prep Time:
2 minutes
Cook Time:
5 minutes
Total Time:
7 minutes
A delicious, gluten-free twist on a classic breakfast favorite.
Ingredients
- 1/2 c. sorghum flour
- 1/4 c. (or more) mixed vegetables, chopped small
- 2 tsp. flax meal
- 1/4 tsp. cumin
- 1/8 tsp. garlic powder, white pepper, baking powder
- 1/4 tsp. salt
- 1/2 c. water, or as needed
- 1 tsp. oil
Instructions
- Combine all ingredients besides water and oil. Slowly add in water until the consistency of pancake batter is reached. Allow batter to rest while skillet preheats to medium (5).
- Once skillet is hot, add oil. Add half the batter to the skillet, spreading so the vegetables are in a single layer.
- Allow to cook until visible side of the batter begins to firm up, ~3 minutes. Flip, and cook on opposite side until all batter is cooked, ~2-3 more minutes. Remove from heat and repeat with remaining batter.
Notes
Many different vegetables work well in this recipe. Some include: bell pepper, onion, peas, carrots, and green beans.
