Adapted from bojongourmet.com
- ¾ cup (90 g) sorghum flour (I mixed equal parts sorghum, millet and fine cornmeal)
- ½ cup (75 g) sweet white rice flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup well-shaken buttermilk (add 2-4 more tablespoons if you want more thin, crisp pancakes)
- 1 large egg
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 3 tablespoons (45 g) butter, melted
- 3/4 cup mashed banana + 1/4 teaspoon cinnamon, optional
- Ghee (or Butter/oil combo)
- In a large bowl, whisk sorghum flour, sweet rice flour, baking powder, baking soda, and salt.
- Add buttermilk, egg, maple syrup, vanilla, and banana/cinnamon (if using).
- Add melted butter and quickly but gently mix until the batter is just combined. Take care not to over mix the batter or it will become thin.
- Meanwhile, preheat a skillet or griddle over medium/low heat.
- Coat the hot pan with a thin layer of ghee or butter and oil. Drop the batter by 1/4 – 1/3 cups. Cook on the first side until the bottoms are golden brown. Flip, and repeat on other side.
- Serve immediately.