Gluten-Free “Buttermilk” Pancakes and Grandma’s Syrup

Pancakes

Ingredients:

2 c sorghum flour

¾ c potato starch (or corn starch or arrowroot)

2 packets gelatin

2 tbsp baking powder

½ tsp baking soda

1 tsp salt

1/3 c sugar

2 tsp cinnamon

2/3 c cold Earth balance butter

2 tsp vanilla

1 ½ c buttermilk (combine 1 tbsp vinegar and 1 ½ c coconut milk (or other safe milk), let stand 5 minutes)

½ c  coconut milk  (or other safe milk) (more for a thinner batter)

oil for griddle

Directions:

1.  In a large bowl, mix dry ingredients.

2.  Drop pieces of butter into dry mix and mix with mixer on low speed.

3.  Add buttermilk and vanilla, mix  on low until combined.

4.  Add enough milk to make a thicker pancake batter.

5.  Preheat griddle to medium and add oil.  Cook on one side until bubble begin to break.  Flip and cook until done.

Yields 15-20 pancakes

Grandma’s Syrup

Ingredients:

½ c brown sugar, lightly packed

½ c water

1 tsp vanilla

¾ tsp cinnamon

Directions:

1.  Combine ingredients in small saucepan.

2.  Cook over low heat for about 10 minutes stirring often.

I store in an old honey bottle in the fridge.