Sorghum Pancakes

Ingredients

• 2 cups whole grain sorghum flour
• 3 tsp. baking powder
• Pinch of salt
• 2 eggs
• 4 Tbsp. butter, melted
• 1 Tbsp. sorghum syrup, honey, or maple syrup
• 1 Tbsp. vanilla extract
• 1 cup buttermilk
• 1/2 cup water

Instructions

1. Combine the sorghum flour, baking powder and salt in a large bowl.
2. In a different bowl, whisk the eggs. Add in the melted butter, sweetener, vanilla extract, buttermilk and water until completely combined.
3. Pour the wet ingredients into the dry ingredients and combine. Do not overmix. It is alright if the batter is slightly lumpy and thick.
4. Over medium heat, preheat a nonstick skillet. Lightly grease the skillet with butter or oil. Pour 1/4 cup of batter on the skillet.
5. Once the pancake begins to bubble, around 2-3 minutes, flip and cook on the other side for 1-2 minutes or until golden.
6. Serve with your favorite toppings.

Nutrition per serving: 270 calories, 36 g carbohydrates, 85 mg cholesterol, 11 g fat, 3 g fiber, 7 g protein, 80 mg sodium, 6 g sugar.

Recipe from: Sorghumcheckoff.com