These gluten-free pancakes are infused with cinnamon to vanilla for a rich, comforting finish. Serve with a side of warm maple syrup and Sunday brunch is ready to go!
1 3/4 cups sorghum flour
1/4 cup buckwheat flour
1/4 cup almond flour
1/4 cup potato starch (not flour) or tapioca starch
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
3/4 teaspoon xanthan gum
1 tablespoon organic true cinnamon ground
2 cups whole milk
2 eggs, beaten
1/3 cup honey
1 teaspoon organic vanilla extract
Heat up a griddle or flat frying pan to medium heat. Whisk together dry ingredients. In a separate bowl whisk together wet ingredients and slowly pour into the dry while stirring until mixture is smooth. Pour 1/2 cup onto the hot griddle and flip when the mixture first bubbles. Serve with warm butter and maple syrup!