1 cup sorghum flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas
1 cup almond milk (or milk)
2 tablespoons vegetable oil
Preheat griddle to 350 degrees. When hot, grease lightly with oil.
In a small bowl, whisk sorghum flour, sugar, baking powder, and salt. In a large bowl, mash bananas, and add almond milk, oil, and an egg. Whisk together; then blend in the dry ingredients. Batter will be lumpy.
Ladle onto hot griddle, turning after several minutes; these are “wet” pancakes and might take a bit longer to cook than a pancake without fruit in it. Yield: 16-20 pancakes. Freezes well.
I just finished eating these pancakes for lunch. I’m going for an all-carbohydrate day—just kidding—but I did have a cranberry walnut scone for breakfast.
For the sake of experimentation, I did a taste test with the five pancakes I ate. I tried one as it came off the griddle. I was pleased with the tender texture and the banana flavor that is noticeable without being overpowering. I tried one with real maple syrup (no butter), one with syrup and butter, one with syrup and pecans, and one with everything. Take one guess, and maybe you can figure out which one I liked best. If you chose the one with everything, you were right. In fact, next time, I might add pecans to the batter or maybe some cinnamon. Or, maybe I’ll substitute brown sugar for white. Try making these pancakes the way I made them, or try a variation. I’m sure you’ll add this to your list of comfort foods after you eat this tasty pancake. And besides the great taste, this recipe is dairy-free.