Nutrient-Dense Buckwheat Sorghum Pancakes
Ingredients
- 1 cup light buckwheat flour
- 1/2 cup sorghum
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 flax egg (1 tbsp ground flax + 3 tbsp warm water)
- 1 1/2 cups nondairy milk
- 1 tbsp apple cider vinegar
- 1/2 tsp vanilla
- 3 tbsp olive oil
Preparation
Preheat oven to 250 degrees.
Make flax egg by mixing 1 tablespoon ground flax with 3 tablespoons warm water and set aside to gel.
Pour apple cider vinegar into nondairy milk and whisk to combine.
Add oil and vanilla to the milk mixture and whisk.
Whisk together the dry ingredients.
Pour the wet mixture over the dry ingredients.
Add the flax egg and stir to combine.
If the mixture is too dry, add a little water or milk until it reaches a batter-like consistency.
Cook the batter on a griddle or skillet to make pancakes.
Serving suggestions
Serve with a drizzle of peanut butter, granola, and maple syrup.
