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.