Pancakes from sorghum flour
"Pancakes from gluten-free sorghum flour are an excellent dish for a healthy and light breakfast."
Author of the recipe: Svetlana Lysenko
1 cup of sorghum flour
1 tsp Sugar
⅛ tsp powder for baking (baking powder or baking soda)
1 cup of milk or milk replacer
2 tablespoons of olive oil
½ tsp vanillin
½ tsp salt
In a medium-sized bowl, mix all the dry ingredients. Also, in a blender mix: milk (milk replacer), eggs, olive oil and vanilla.
Add the mixture of dry ingredients to the blender. Mix it all well to a homogeneous consistency. Heat a 20-cm frying pan over medium heat. Lubricate the frying pan with olive oil or other oil. Pour ¼ cup batter into a heated frying pan. Distribute the dough over the bottom of the pan until it evenly covers it. Bake for 1 minute. Use a thin shovel to loosen the crepe around the edges. Slowly insert the spatula under the pancake and gently flip it over. Bake for 1 minute or until golden brown. Move to a dish or cooling surface. Repeat the steps for the remaining test. In the finished pancakes, add fruit, jam, jams, etc. to your liking and sprinkle with powdered sugar.