Pancakes!! No Wheat!!

1 cup almond meal

1 cup sorghum flour (or corn flour, buckwheat flour, non-wheat flour of your choice)

1 egg

3-4 tablespoons butter or non-refined coconut oil (spectrum sells organic virgin coconut oil that is very good for this purpose)

1/2 to 1 cup milk (I use raw whole milk)

1/8 cup 4% milk fat greek style yogurt (or other plain high protein yogurt with some fat)

1/4 tspn salt

Added's (I use the first three together usually, the rest are as you like to taste)

Cinnamon

Vanilla

Ginger

Nuts

Fruit

Crack

Mix flours together with spices and salt. Fold in yogurt and egg until thoroughly mixed. Add 1/2 cup milk and mix until consistent. The batter should be the consistency of... pumpkin soup! Thick, but liquid, not watery. Depending on what flour you use you may need more or less milk. Put a tablespoon of butter on your pan, spread it around, use a quarter cup measure to pour batter on to heated pan into size of pancake desired. Re-oil pan between each batch, and expect first batch of pancakes to stick, always. If adding fruit, earlier for dried fruit, later (like onto the batter in the pan) for wet fruit like fresh blueberries. I don't know how to add crack, you're on your own with that.