Millet Flour Pancakes

Directions

1. 1
   In a medium bowl whisk together the milk and lemon juice or vinegar. Set aside for about 5-10 minutes until the milk starts to curdle. This is your dairy free 'buttermilk'.
2. 2
   In a large bowl whisk together the dry ingredients until well combined: millet flour, arrowroot flour, sugar, baking powder, salt and cinnamon. Set aside.
3. 3
   Return to the buttermilk bowl.
4. 4
   Add the eggs, vanilla and melted butter.
5. 5
   Whisk until all the wet ingredients are fully combined.
6. 6
   Pour the wet ingredients into the bowl with the dry ingredients. Gently mix together until combined. A few lumps left in the batter is fine.
7. 7
   Set aside and rest the batter for at least 10 minutes to hydrate the flour. You can rest overnight if desired.
8. 8
   Warm a large non-stick skillet or well seasoned cast iron pan over a medium heat. Give the pan a few minutes to fully heat up.
9. 9
   Add a small amount of oil or butter to the pan to coat the bottom. Keep in mind butter burns quicker than oil so watch the temperature. 
10. 10
    Carefully pour a ladle of batter to the greased and heated pan.
11. 11
    Let cook about 3-4 minutes or until you notice bubbles around the top of the pancake and edges have set. The pancake should easily lift up with a spatula when ready. Flip over and cook 2-3 minutes on the other side or until golden brown.
12. 12
    Transfer to a plate and repeat process with remaining batter until complete.
13. 13
    Serve warm with your favorite pancake toppings and enjoy.