Sunday Morning Pancakes

In a medium bowl whisk together the sorghum flour, arrowroot starch, baking powder, sugar, sea salt, and xanthan gum, if using. Make a well in the center of the dry ingredients and add the vanilla, almond milk, egg, and olive oil. Whisk together until you have a thickened batter.

Grease a large heavy-bottomed skillet or nonstick pan with olive oil or nonstick spray. Heat pan on medium-high heat until it's hot enough to make a drop of water sizzle. Pour a few tablespoons or up to 1/4 cup of batter per pancake.

Cook until bubbles form on the top and pop and the edges are slightly dry. Flip with a spatula and cook the opposite side for 1-2 minutes.

Serve piping hot with butter or coconut oil and real maple syrup!