Do you want something different from the regular breakfast? These sorghum pancakes offer a unique blend of earthy flavors and fluffy texture. They are delicious and fuel your day with energy.
Gluten Free Sorghum Pancakes
Sorghum pancakes offer a wholesome and tasty alternative to traditional pancakes—I’d even argue they’re better! Plus, they’re completely gluten-free, making them a fantastic choice for those with dietary restrictions.
These pancakes aren’t just delicious; they’re also packed with protein, fiber, vitamins, and minerals. They’re a wholesome start to the day, providing sustained energy and nourishment that lasts long after the meal. So, the next time you crave a hearty breakfast, consider reaching for the sorghum pancakes.
This gluten-free sorghum pancake recipe is not only a treat for those with gluten sensitivities but also a delightful option for anyone looking to add variety to their breakfast routine. With its rich nutritional profile and delicious flavor, sorghum is a grain worth exploring.
Why Sorghum?
Sorghum, an ancient grain, is a versatile, nutrient-dense, gluten-free grain that works beautifully in baked goods. Its mild, slightly sweet flavor makes it ideal for pancakes, muffins, and even sorghum cornbread. The best part? This gluten-free sorghum pancakes recipe is refreshingly simple—no fancy ingredients or complicated techniques required.
Ingredients for making Sorghum Pancakes
- Sorghum: has a slightly sweet and nutty flavor, making it a choice for gluten-free baking.
- Baking Powder: Baking powder is a leavening agent that helps pancakes rise and become light and fluffy.
- Salt: enhances the flavor of the pancakes and balances the sweetness.
- Sweetener: can be added to the pancake batter for sweetness.
- Eggs: serve as a binding agent in the pancake batter, helping to hold the ingredients together and providing structure. They also contribute moisture and richness to the pancakes.
- Milk: adds moisture to the pancake batter and helps create a tender texture. It also contributes to the richness and flavor of the pancakes. You can use non-dairy alternatives such as almond or oat milk if you have lactose intolerance.
- Butter or Oil: It helps prevent the pancakes from sticking to the cooking surface and adds flavor. Butter adds a rich, buttery flavor, while oil provides a neutral taste.
- Vanilla: for a refreshing vanilla flavor. You can also use cinnamon.
How to make Sorghum Pancakes
- Soak the sorghum in water inside a mixing bowl for 4-5 hours. Rinse and blend with milk until it is smooth.
- Pour back into the mixing bowl and add baking powder, salt, sweetener, and eggs. Whisk until well combined.
- Preheat a non-stick skillet over medium heat. Add a little butter or oil to coat the surface.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly with the back of a spoon to form a round shape. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes using a spatula and cook for another 1-2 minutes or until golden brown on both sides and cooked through.
- Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve the pancakes warm with your favorite toppings.
Frequently Asked Questions
1. Is sorghum/Guinea corn pancakes gluten-free?
Yes, these pancakes are gluten-free!
2. Can I substitute other flours for Sorghum?
While sorghum provides unique flavors and textures to the pancakes, you can use other gluten-free grain alternatives like red millet, corn, pearl millet, or finger millet. However, the taste and texture may vary.
3. How do I store leftover pancakes?
Allow the pancakes to cool completely, then stack them with parchment paper in between each pancake to prevent sticking. Place the stack in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for 2-3 days or in the freezer for up to 1 month. Reheat in a toaster, microwave, or oven before serving.
4. Can I make the pancake batter ahead of time?
Yes, you can prepare the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. When ready to cook, gently stir the batter before using it. If the batter thickens upon refrigeration, you can thin it with more milk.
5. Can I add other ingredients to the pancake batter?
Feel free to customize the pancake batter by adding ingredients like mashed bananas, berries, chopped nuts, chocolate chips, or spices such as cinnamon or vanilla extract. Just be mindful of the proportions to maintain the proper consistency of the batter.
How to serve SorghumPancakes
These gluten-free sorghum pancakes are delicious on their own, but you can also dress them up with a variety of toppings. Fresh fruit, a dollop of Greek yogurt, or a drizzle of maple syrup can elevate your pancake experience. For an extra indulgence, serve with Whipped Cream, Smoked salmon, or Scrambled eggs. You can also add a sprinkle of nuts or chocolate chips to the batter before cooking.
More Nutritious Breakfast Recipes
- Nigerian Pancakes
- Fluffy Old Fashioned Pancakes Recipe
- Healthy Gluten free Banana Oatmeal Pancake
- Plantain Pancakes
- Banana Oatmeal waffles
- Delicious and Healthy Keto Strawberry Muffins
- Easy Hearty Breakfast Oatmeal Porridge
- Air Fryer Breakfast Potatoes
- How to make Breakfast Tofu Scramble
- How to make Breakfast Tofu Scramble
Gluten Free Sorghum Pancakes
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Non-Stick Pot
- Spatula
- Stovetop or Electric Cooktop
Ingredients
- 2 cups Sorghum (raw)
- 2½ – 3⅓ tablespoon sweetener Sweeten to taste
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons oil or melted butter
- 1½ cup milk
- 1 teaspoon cinnamon or vanilla
- 2 large eggs
Instructions
- Soak the white sorghum in water inside a mixing bowl for 4-5 hours. Rinse and blend with milk until it is smooth.
- Pour back into the mixing bowl and add baking powder, salt, sweetener, and eggs. Whisk until well combined.
- Preheat a non-stick skillet over medium heat. Add a little butter or oil to coat the surface.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly with the back of a spoon to form a round shape. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes using a spatula and cook for another 1-2 minutes or until golden brown on both sides and cooked through.
- Remove the pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve the pancakes warm with your favorite toppings.
Nutrition
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