Note: These pancakes are a little drier than normal ones, but that’s what toppings are for. I used butter and syrup, which worked fine, or you could use stewed berries or whatever you like for your pancakes.
Ingredients:
2 cups sorghum flour
1 1/2 cups plant based milk (I used soy)
2 tbsp neutral flavored oil
1/2 cup dried goji berries
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
Method:
In a medium sized mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the goji berries, and stir through. Add in the milk and oil, then stir till everything is just combined.
Heat a tablespoon of butter, vegan or otherwise, in a small frying pan. Once the butter is melted and the pan is hot, scoop about a 1/3 cup of the batter into the frying pan. Cook until the bottom is set, and small bubbles form on the top. Flip and cook for about a minute, two minutes more, and remove to a plate while you cook the rest.
This batter made 7 pancakes, which is indeed an odd number, but you could use a 1/4 cup when cooking and make more. Or, double the recipe. Store leftovers in an airtight container in the fridge and eat within three days.
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