Mannavida Gluten Free Sorghum Flour 1500g (Pack of 3). This grain is a powerhouse of nutrition, high in iron, protein, fibre and antioxidants. One of the main cooking benefits of sorghum flour is that it is relatively neutral in taste and therefore adapts well to whatever it is cooked with. Add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes, and cookies. This product has been milled and packaged in a nut, dairy, gluten and sesame free environment. All flours grown from NON GMO crops. Pancakes Dry ingredients: • 240g sorghum flour • 35g buckwheat flour • 35g almond flour • 35g potato starch (not flour) or tapioca flour • 1 .5 tsp baking powder • 0.75 tsp fine sea salt • 0.75 tsp xanthan gum Wet ingredients: • 225ml milk • 225ml water • 2 eggs lightly whisked • 4 tbsp coconut oil • 1 tbsp honey or agave nectar • 1 tsp vanilla extract • 1 tsp almond extract Instructions: 1. Heat a heavy pan or griddle on medium-high heat. Add oil 2. In a large mixing bowl, whisk together the dry ingredients. Make a well in the center and add in the wet ingredients. Beat well to incorporate. Your batter should be silky and smooth. Not too thick. 3. Test the griddle by shaking a drop of water on it. If it pops and sizzles, your griddle is hot enough. 4. Using a ladle, pour a scoop of pancake batter on to the heated griddle. Repeat for as many pancakes as you can fit at one go. 5. When tiny bubbles have formed in the batter, carefully flip the pancakes with a thin flexible spatula. Cook a minute or two until firm- but don't over cook. Overcooking pancakes makes them tough. 6. Eat immediately. 7. If the batter thickens as it stands, add a little more liquid to thin it. Serve with butter and warm maple syrup. Serves 4.
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