Thank Me Later,
the gluten free chef
Vegan Sorghum Pancakes
flaxseed egg (substitute 2 eggs)
1 cup rice milk
1 tsp apple cider vinegar
1⁄4 cup canola oil
2 cups sorghum flour mix
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 tablespoon honey
- Heat a greased griddle to medium-high heat.Combine eggs, milk, vinegar, and oil in a mixing bowl; combine well.
- Stir in dry ingredients. Add 1⁄4 cup more milk for thinner pancakes.
- Spoon pancakes onto hot griddle. Turn when pancake is full of bubbles and edges begin to look dry. Cook 30 seconds more.