For the Fonio

1. In a small saucepan, coat the Fonio with the olive oil and turn to high heat. Add the water and bring to a boil.
2. Cover and cook on low heat for 1 minute.
3. Remove from heat and allow to sit covered for 5 minutes.
4. Fluff the Fonio with a fork and allow it to cool.

For the Pancakes

1. In a large bowl, whisk together the dry ingredients.
2. Melt the 2 tablespoons of vegan butter in a small microwave safe dish. Microwave for 10-15 seconds.
3. In a separate bowl, mix together the wet ingredients as well as the cooked Fonio, until combined.
4. Add the wet ingredients to the dry ingredients and stir until combined. The mixture will be slightly lumpy.
5. For fluffy pancakes, allow batter to rest for about 2-5 minutes.
6. Add butter or oil of your choice to the skillet on medium-low heat ( I like to use coconut oil and butter).
7. When the butter melts and starts to sizzle a bit, add your desired amount of batter (I use a ¼ cup for each pancake) to the pan.
8. Cook until the surface of the pancake starts to form bubbles, about 2 minutes, then flip over and cook for an additional 1-2 minutes. Pancakes should be golden brown in color.
9. Serve with your desired toppings.
10. Enjoy!