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    Home » Recipes by Course » Breakfast

    Published: Jun 18, 2020 · Modified: Jun 17, 2020 by Cathy · This post may contain affiliate links

    Home » Recipes by Course » Breakfast

    Sorghum Pancakes Recipe

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    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.

    stack of pancakes with blueberries and syrup on top
    Jump to:
    • What Goes into This Recipe
    • How to Make Sorghum Pancakes
    • Recipe FAQ's
    • Here are some more sorghum recipes for you to try:
    • Recipe

    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, egg, vanilla, oil, baking powder, salt, and xanthan gum set out in small bowls
    • 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 in flour mixture in glass bowl

    Whisk the egg into the centre.

    whisk in egg in centre of flour mixture

    Add the other ingredients and whisk until smooth.

    whisk in batter in glass bowl

    Scoop some batter into hot, oiled pan and spread it out to form a pancake.

    partially cooked pancake in black cast iron pan

    When bubbles begin to break the surface, flip the pancake over to cook on the other side.

    cooked pancake in centre of pan

    Recipe FAQ's

    What is sorghum flour?

    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.

    How do you cook sorghum flour?

    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.

    two black plates with two pancakes and some blueberries on each

    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
    gluten list downloaded on mobile and printed on paper

    Recipe

    stack of sorghum pancakes with blueberries
    Print

    Sorghum Pancakes

    Gluten free sorghum flour is the only one needed for these tasty, light, fluffy pancakes! Sorghum pancakes are perfect with breakfast sausage or bacon and eggs. I like them with butter melted over them. They're great with maple syrup, too, but they don't really need it.
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 9 small pancakes
    Calories 68kcal
    Author Cathy

    Ingredients

    • 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)

    Instructions

    • 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.

    Notes

    Don't be surprised when the batter thickens as it sits. If it gets too thick for your liking, mix a little more dairy free milk into the batter.

    Nutrition

    Serving: 1pancake | Calories: 68kcal | Carbohydrates: 5g | Protein: 2.6g | Fat: 4g
    Save this recipe to make again.@CathysGlutenFree
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