Sorghum Pancakes are a wonderful light, fluffy breakfast basic. You don't need to be gluten free to love them! This recipe is also free from dairy and nuts, so many people with dietary restrictions can enjoy them.
I am excited about these pancakes! Not only are they light, fluffy, and delicious, but being made with only one flour, they're as easy to whip up as any wheat pancake! This is not a gluten free flour mix. This is one flour! Now I know I've told you that you can't just substitute one gluten free flour for wheat flour in a recipe. It's true that you can't just replace the flour in any recipe with sorghum flour, but it works really well for these pancakes! The flavour is lovely!
What Goes into This Recipe
- Sorghum Flour - An excellent gluten free alternative to wheat, sorghum has a neutral, sometimes sweet flavour and light colour.
- Dairy Free Milk - Use cashew, almond, coconut, or whatever kind of milk you prefer.
How to Make Sorghum Pancakes
Whisk the dry ingredients.
Whisk the egg into the centre.
Add the other ingredients and whisk until smooth.
Scoop some batter into hot, oiled pan and spread it out to form a pancake.
When bubbles begin to break the surface, flip the pancake over to cook on the other side.
As I outlined in my article with Gluten Free Bread that is Easy to Make, sorghum flour is an ancient grain originally from the dry African plains. Also grown in Asia and Central and North America now, sorghum is the fifth most popular cereal crop in the world. The Guardian has called sorghum the 'new wonder grain,' as it's said to be high in protein, fibre, and antioxidants.
If you want to replace wheat flour with sorghum flour for baking, you'll need a binder to hold your food together and keep it from crumbling. That might be xanthan or guar gum, egg whites, unflavoured gelatin, psyllium husk, or cornstarch. Any good recipe that's been developed to be gluten free will have taken this into account.
Here are some more sorghum recipes for you to try:
- Gluten Free Bread That is Easy to Make
- Sweet Potato Bread with Pecans
- Dutch Windmill Cookies
- Fruit Cocktail Cake
- Simple, Crusty Artisanal Bread
- 1 cup (67 g) sorghum flour
- 1 tablespoon (8 g) baking powder
- ¼ teaspoon (2 g) xanthan gum
- ¼ teaspoon (1.2 g) fine sea salt
- 1 large egg
- 2 tablespoon (30 mL) avocado oil (plus a little more for pan)
- 1 ¼ cup (296 mL) dairy free milk (use coconut milk from the carton for nut free)
- In a large mixing bowl, whisk together the flour, baking powder, xanthan gum, and salt.
- Add the egg to the flour mixture. Whisk it into the centre of the dry mixture enough to break it up.
- Whisk in the oil and milk. The batter will thicken as it sits.
- Heat a nonstick skillet (I like cast iron.) over medium heat. Coat it very lightly with avocado oil.
- Scoop some batter into the hot skillet, spreading it out to flatten it. Cook each pancake until bubbles start to break the surface. Flip over and finish cooking on the second side.
- Serve pancakes warm.