Pancakes with sorghum
Pancakes with sorghum
Ingredients for 4 servings:
- 120 g sorghum flours
- 2 tablespoons cornstarch
- 4 tablespoons of almond flour or from other nuts
- 1 glass of milk
- 2 medium-sized bananas
- 1 tbsp coconut oil
- 6 eggs
- 1/8 teaspoon salts
- For frying: 2 tbsp coconut oilo
Preparation:
Blend all ingredients to a smooth paste and set aside for at least 15 minutes. Heat a frying pan over medium heat and lightly grease it with coconut oil. Pour the batter into the pan with a spoon and fry the pancakes for about 2 minutes on each side.
