Sorghum Pancakes with Argan Oil and Honey

Ingredients

• 1 cup Sorghum Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1 large Egg
• 1 cup Milk
• 2 tbsp Melted Coconut Oil
• 2 tbsp Argan Oil
• 2 tbsp Honey

Instructions

1. 1In a medium bowl, measure and whisk together the 1 cup Sorghum Flour, 2 tsp Baking Powder, and 1/4 tsp Salt until they are evenly combined.
2. 2In a separate small bowl, whisk together the 1 large Egg, 1 cup Milk, and 2 tbsp Melted Coconut Oil until the egg is broken up and everything is mixed.
3. 3Pour the wet ingredients from the small bowl into the medium bowl with the dry ingredients. Stir gently with a whisk or spoon until everything is just mixed together. It's okay if there are a few small lumps, but do not stir too much, or the pancakes might become tough.
4. 4Place a large non-stick frying pan or griddle over medium heat. Let it heat up for about 2-3 minutes.
5. 5Once the pan is hot, carefully pour about 1/4 cup of the batter onto the hot surface for each pancake. You can fit 2-3 pancakes on the pan at a time, depending on its size.
6. 6Cook the pancakes for 2-3 minutes on the first side, until you see small bubbles forming on the surface and the edges look set. Carefully flip each pancake with a spatula and cook for another 2-3 minutes on the second side, until they are golden brown and cooked through.
7. 7Remove the cooked pancakes from the pan and place them on a plate. Repeat with the remaining batter, adding a little more Melted Coconut Oil to the pan if needed between batches.
8. 8Serve the pancakes immediately. Drizzle each serving with the 2 tbsp Argan Oil and 2 tbsp Honey.

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