Gluten Free Sorghum Pancakes

Do you want something different from the regular breakfast? These golden delights offer a unique blend of earthy flavors and fluffy texture. They are delicious and fuel your day with energy. Pair them with maple syrup or honey for satisfaction.

Prep Time 10

Cook Time 20

Resting Time 8

Servings pancakes

Calories 185.9kcal

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 ¼ 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