Yesterday I decided to throw some ingredients together to see if I could get a decent pancake mixture. I wanted it without sugar, plus it had to be gluten-free. Mmmm, I thought, maybe I can finally find a way of using that sorghum flour... The first batch was without banana, and turned out a little too 'bread-like', so I blended a banana into the batter and tried again. Very nice!
We enjoyed them so much that I made some more this morning, in fact I made double the amount! I also wanted to make sure that the recipe wasn't just a fluke. It's not. :) The only tweak I made was to add some vanilla.
1 cup coconut water
1/4 cup hemp hearts (hulled hemp seeds)
1 cup sorghum flour
1 tablespoon apple sauce (I used baby food apple sauce in a jar)
1/2 teaspoon vanilla (optional, but nice)
2 teaspoons baking powder
You can sub the coconut water and hemp for 1 cup of any plant milk. I didn't bother to make the milk first, because I don't strain hemp milk and that's the ratio I use anyway. So to save time and washing up, the hemp and coconut water went in as is.
Blend the ingredients until smooth. I add the baking powder just towards the end of blending.
Blend all the ingredients together until smooth.
Let it sit for a few minutes and then pour a small amount of batter onto a hot (not too hot) pan. I rubbed a drop (literally) of coconut oil onto the pan just to make sure the pancakes wouldn't stick.
When the batter starts forming air holes, it's time to flip them over.
Serve stacked on top on each other, with some sliced banana or berries, and a drizzle of maple syrup. (A sprinkling of cinammon might be nice too!)
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