(This makes a lot of pancakes so cut the recipe in half if you’re not cooking for a large family or want a lot of leftovers.)
5 cups sorghum flour
1 tbsp baking powder
1 tsp baking soda
2 tsp cinnamon*
1/2 tsp salt
4 cups “milk” (I used flax this time, but might try soy next time)
4 tbsp lemon juice
2 tbsp Agave
1/4 cup melted coconut oil**
1. Whisk together the sorghum flour, baking powder, baking soda, cinnamon and salt.
2. Mix the milk with the lemon juice and let it sit for five minutes.
3. Whisk together the agave, eggs, and melted coconut oil. Add the milk.
4. Mix the dry ingredients until the wet quickly until all the dry ingredients are incorporated. Let the batter sit for at least ten minutes. It will bubble and thicken.
5. On a heated pancake griddle (350 degrees) or pan over medium high heat on the stove, pour 1/4 cup of the batter per pancake. Let the pancake cook for a couple of minutes until the edges become dry and bubbles form. Flip and cook for another minute until the second side is done.
6. As the pancakes are cooking, make peach compote: Slice eight peaches into six lengthwise slices each and put into a large shallow pan on the stovetop. Mix 1/4 cup agave with 1 tsp cinnamon and pour over the peaches. Cook the peaches for about five to ten minutes over medium low heat until the peaches are soft and the liquid as thickened.
7. Serve the pancakes with the peach compote*** on top.
* If you are planning on serving the pancakes by themselves, they need a bit more flavor, so you should add something besides the cinnamon, like 2 tsp of vanilla or orange peel. If you don’t have sodium issues, you might want to increase the salt to 1 tsp.
** If you don’t want to or can’t use coconut oil, melted vegan butter or safflower oil are good substitutes.
*** You don’t have to use peaches. You could try these pancakes with a blueberry or apple compote, too.