Discover a delightful twist on your morning routine with these wholesome sorghum pancakes. With their unique earthy flavor and fluffy texture, these gluten-free pancakes offer both delicious taste and sustained energy to power your day.
Made with nutrient-rich sorghum, an ancient grain packed with protein, fiber, vitamins, and minerals, these pancakes provide a nourishing alternative that’s perfect for those with gluten sensitivities or anyone seeking a healthy breakfast option.
Ingredients
- 2 cups raw sorghum
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 2½ – 3â…“ tablespoons sweetener (to taste)
- 2 large eggs
- 1½ cups milk
- 3 tablespoons oil or melted butter
- 1 teaspoon cinnamon or vanilla extract
Steps to Follow
- Step 1: Soak sorghum in water for 4-5 hours in a mixing bowl. Rinse and blend with milk until smooth.
- Step 2: Transfer blended mixture to bowl and combine with baking powder, salt, sweetener, and eggs. Whisk thoroughly.
- Step 3: Heat a non-stick skillet over medium heat and lightly coat with butter or oil.
- Step 4: Pour ¼ cup batter per pancake, spreading gently to form circles.
- Step 5: Cook until bubbles form (2-3 minutes), then flip and cook another 1-2 minutes until golden.
- Step 6: Keep warm and repeat with remaining batter.
Additional Instructions
- Prep time: 4-5 hours (including soaking)
- Cook time: 20-25 minutes
- Serves: 8-10 pancakes
- Storage: Keep refrigerated for 2-3 days or freeze up to 1 month
- Reheating: Use toaster, microwave, or oven
- Serving suggestions: Top with fresh fruits, maple syrup, Greek yogurt, or whipped cream
- Variations: Add mashed bananas, berries, nuts, or chocolate chips to batter
- Allergy note: Naturally gluten-free; can use non-dairy milk alternatives
General Nutritional Values
- Calories: 186 kcal
- Protein: 6.2g
- Carbohydrates: 30.4g
- Fat: 6.9g
- Fiber: 2.2g
- Sugar: 2.2g
