Ingredients:

  • 1 ½ cups (190g) Whole grain sorghum flour
  • ¼ cup (40g) Tapioca starch
  • 2 tbsp (24g) Coconut sugar
  • 1 ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Fine sea salt
  • 1 ¼ cups (300ml) Whole milk
  • 1 large Egg, room temperature
  • 2 tbsp (28g) Unsalted butter, melted and cooled
  • 1 tsp Pure vanilla extract
  • 1 tsp Apple cider vinegar

Instructions:

  1. In a large bowl, whisk together the sorghum flour, tapioca starch, coconut sugar, baking powder, baking soda, and salt for 30 seconds to aerate and remove clumps.
  2. In a separate medium bowl, whisk the milk, egg, melted butter, vanilla extract, and apple cider vinegar until completely homogenous.
  3. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir from the center outward until just combined, leaving a few small lumps.
  4. The Bloom: Let the batter rest undisturbed for 10 minutes to allow the sorghum flour to hydrate and the leavening agents to activate.
  5. Heat a non-stick griddle or cast iron skillet over medium heat. Lightly grease and pour 1/4 cup of batter per pancake. Cook until bubbles form on the surface, flip, and cook until golden brown.