Gluten Free Pancakes

…adapted from Gluten Free, Naturally by Caroline Byron

1 1/4 cups of sorghum flour
1 cup of almond flour
1/4 cup of potato starch or tapioca
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 teaspoon of xanthum gum
1 1/2 cups of buttermilk
1 cup of water
2 eggs, beaten
4 tablespoons of butter, melted
1 tablespoon of honey
1 teaspoon of vanilla
1 teaspoon of almond extract

Sift the dry ingredients in a sifter or by using your stand mixer to mix dry ingredients. Add all the wet ingredients and use the whisk attachment (or whisk by hand) to form a smooth batter. I used coconut oil to fry. I add blueberries to mine for frying – I add a handful of blueberries on to each pancake and then flip it to cook the blueberries. I use frozen blueberries – fresh are good, too. You can also add apples (cubed) or peaches. We made custard and I served them with syrup and elderberry jam.