I have been experimenting with making sorghum pancakes. I love that sorghum flour is naturally gluten-free and has a mild flavour. To make my sorghum pancakes fluffy and light I had to change my original spelt pancakes recipe. The sorghum flour needs a few other helpers to make it taste perfect. I blend sorghum with white rice flour and a little tapioca or cornflour, soured milk and oil. You may ask; 'Can I do this without soured milk or oil or all sorghum?' I tried this and failed. The texture was not as good, they were dry and not fluffy. I realised that the oil helps with the moisture and the soured milk helps with the fluffiness.
These sorghum pancakes are perfect served for dessert, breakfast or an afternoon treat. Add butter, jam, maple syrup, berries or your favourite topping.
Takes = 10 minutes
Makes = 6 (serves 2)
Check out my video for What is Sorghum Flour
- Soya milk (or your choice) - 3/4 cup + 1 tbs
- Apple cider, white vinegar or lemon juices – 1 tbs
- Sorghum flour – 90g (3/4 cup)
- White Rice Flour – 40g (1/3 cup)
- Tapiaco or cornflour – 2 tablespoon
- Baking powder – 1 teaspoon
- Vanilla sugar or vanilla extract – 1 teaspoon
- Ground cinnamon (optional) – 1 teaspoon
- One egg
- Coconut oil melted or another oil or butter – 3 teaspoon
- Add vinegar to your milk and let it get soured for 10 minutes
- Heat up your fry pan on medium heat.
- Whisk all flours, baking powder, vanilla sugar and cinnamon together.
- Add egg and soured milk, and vanilla extract if you are adding this. Mix together and add in the melted coconut oil or butter. Mix until smooth
- Using a ladle or 1/4 cup scoop out the batter and cook the pancake for a few minutes, flip over once bubbles start appearing and cook on the other side. Repeat until all the batter has been used up or store it in the fridge for later.