-1/4 cup sweet white sorghum flour
-2 teaspoons pure ground cinnamon
-1/2 teaspoon pure ground cloves
-1/2 teaspoon coconut sugar (could add more if want sweet, but I try to keep my sugars low.)
-2 teaspoons fresh lemon juice
-pinch of salt
-unsalted butter to grease pan
-1.5 teaspoons oil (melted if need be). (i used olive, love coconut and red palm fruit also.)
-half teaspoon vanilla extract OR 1 drop liquid stevia vanilla creme
-plain nonfat greek yogurt (1/2 cup? . . . however much or little you like.))
-fresh fruit or juice (1/8 cup or even less. . .)
-more ground cinnamon to sprinkle on top
-Mix eggs. Add cinnamon, cloves, coconut sugar, salt, lemon juice, oil, vanilla. Mix well. Add sweet white sorghum flour, fold in, mix to even consistency.
-Heat pan with a little coconut oil or unsalted butter. ( i love my cast iron skillet, just need to be extra careful not to burn myself:))
-Add mixture and let cook on medium to medium low heat. Once edges cooked and/or bubblish in middle flip. I usually end up breaking it into a few pieces when flipping. Cooks fairly quickly. . . 5-7 minutes?
-Once done make your topping if desired. Mix together the yogurt with a tiny splash of juice. Or fresh or even melted frozen fruit works great too. (I like cranberry juice no sugar added.) Sprinkle more cinnamon on pancake chunks. some walnuts might taste nice on top of this also.