This is the closest I’ve come to sweet pancakes that have the same texture and fluff as wheat pancakes. Another great thing about these is that they are virtually allergy-free. They are gluten, egg, nut, and milk free. You could add spices like cinnamon or nutmeg to make them even yummier.
2 1/2 c. sorghum flour
3/4 c. tapioca flour
2 tbsp. whey
1 1/2 c. water
Mix the preceding ingredients the night before in the food processor so that they can soak about 12 hours. This makes them even more digestable. In the morning, add to the processor:
1 1/2 to 2 c. roasted butternut squash (about 1/2 large)
1/2 stick melted butter
1/4 c. honey
2/3 c. water
1 1/2 tsp. baking soda
Butter or coconut oil for pan
Process until smooth.
Preheat skillet to medium heat. Pour 1/4 c. amounts of batter, one at a time, in blobs of butter or coconut oil. After pouring, spread batter rounds no thicker than 1/2 in. with the back of a spoon. Cook until golden, about 3 minutes, then flip. Serve with honey and butter. Cool the extras on a rack and then freeze. Reheat in toaster, toaster oven, or skillet.
Yield: About (20) 4-inch pancakes