Move over Aunt Jemina!

I used to love to make Aunt Jemina's pancakes, but after my then 9 month child ate a Ritz cracker and had a major allegic reaction, that all changed.  She never got to taste Aunt Jemina's, but mine are even better and better for you!  After receiving the results of her RAST test the doctor was more in shock than we were with the results. I had to figure out how to feed my child without using wheat, oats, barley, rye, corn, rice, beef, milk, soy and eggs, because she was allergic to them all. My brother-in-law, who is the most finicky eater in the family, loves them and asked me to make a large batch for him to freeze and take back to college with him!


3/4 cup sorghum (Bob Red Mill's)
1/3 cup potato starch (EnerG)
1/4 cup of tapioca + 2 Tablespoon (EnerG)
2 Tablespoons of sugar
2 Tablespoons of canola oil
2 teaspoons of pure vanilla (Frontier-Alcohol-free)
1/2 teaspoon of sea salt
1/2 teaspoon of baking powder
1/4 teaspoon + 1/8 teaspoon of baking soda
1 individal applesauce made of just applesauce and water (1/2 cup scant of applesauce)
2/3 cup of water

1.  Preheat griddle to 350.
2.  Put all ingridents in a bowl and whisk together.  I put them in the bowl in this order.  Whisk about 40 times and let sit for at least 5 minutes.  You want to see bubbles on the surface.

3.  Pour on the griddle in circles. When it looks like this flip the pancakes.  

4. How it looks after it is cooked.

5.  The pancakes have a mild vanilla flavor.  They are light and fluffy. Yum!

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