Sorghum Pancakes with Fresh Fruit Sauce

Ground flaxseed gives these pancakes a really nice flavor and texture. I served them with a fresh peach sauce which complimented them well. Anna really enjoyed these for lunch today and scarfed them up quickly...and to be honest, so did I. They are really good.

1 cup All Purpose Sorghum Blend
1 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. xanthan gum
1/2 tsp. cinnamon
1/8 tsp. cloves
2 tbsp. ground flaxseed
1 beaten egg
1 cup rice milk
2 tbsp. canola oil

*Additions to consider: 1/4 cup nut meal, 1/2 cup diced fruit (apples, bananas, etc.) or 1/2 cup fresh berries

Sift together the dry ingredients. Whisk together the wet ingredients and add all at once to the dry ingredients. Stir until mixture is just moistened and big lumps disappear (there should be little lumps in the batter, that is okay).

Pour batter by 1/3 cupfuls onto hot greased griddle. Flip when edges look dry and little bubbles form on top of the batter. Cook a minute or two longer until cooked through and remove to a plate. Serve quickly and hot with warm Fresh Fruit Sauce. (Or, serve with chopped fruit and powdered sugar sprinkled over the top.)

Fresh Fruit Sauce
2 cups chopped fresh fruit (such as blueberries, raspberries, strawberries, peaches, nectarines, etc. )
1/4 cup water
1/4 cup orange juice
1 tbsp. cornstarch
2 tbsp. sugar
1/4 tsp. nutmeg

Combine peaches, water and juice in a small pot over medium heat. Whisk together the remaining ingredients and stir into the hot fruit mixture. Cook until thickened and bubbly. Adjust sugar to taste and add more orange juice if mixture becomes too thick.