Gluten-Free Millet and Sorghum Pancakes

1In a large bowl, whisk together the sorghum flour (1 cup), millet flour (1 cup), sugar (2 tablespoons), baking powder (1 tablespoon), salt (½ teaspoon), and cinnamon (½ teaspoon).

2In a separate bowl, beat the eggs (2 large) and then add the milk, vanilla extract (1 teaspoon), and vegetable oil (2 tablespoons). Mix well until fully combined.

3Pour the wet ingredients into the dry ingredients. Stir until just combined. The batter should be slightly lumpy, not overly smooth. Let the batter rest for 5 minutes.

4Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

5Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 2-3 minutes until golden brown.

6Repeat with the remaining batter, greasing the skillet as needed.

7Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or yogurt.