Sorghum Pancakes

by Laura Silber

Ingredients

  • 1 cup Sorghum Flour Blend
  • 1 cup Bob’s Red Mill Cornbread mix
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1⁄4 tsp. salt
  • 2 Tbsp brown sugar
  • 2 eggs (preferably local)
  • 2 Tbsp. vegetable oil
  • 2 cups non-dairy milk (hemp, almond, or soy work best)
  • Splash of rice wine vinegar or apple cider vinegar

Mix all ingredients together. Cook by spoonfuls, any size, on a hot griddle or skillet.