The sorghum flour pancakes turned out well in both the sweet and savoury recipe versions. An excellent gluten free alternative to wheat, sorghum has a neutral, sometimes sweet flavour and light colour. Swapping coconut oil for butter is probably fine. If you have not yet heard of super nutritious and whole grain sorghum flour… Coat it very lightly with avocado oil. I did half a recipe and made 3 medium sized pancakes. Created with sorghum flour, these fluffy flapjacks are perfect for even the pickiest eaters. My son is son is so happy! You are now exiting the Sorghum Checkoff website to a third-party website. I just tried. They’re my favorite kind of pancakes. We made them tonight. I didn’t even need syrup. Gluten-free pancakes never tasted better. Whisk it into the centre of the dry mixture enough to break it up. (Still used almond milk and two small scoops of stevia). The batter should be easily pourable; if it is too thick, add 1/4 cup of water and whisk it into the batter thoroughly. Rather than omit the sugar, I’d probably swap in another granulated sweetener that’s more acceptable for your needs (like coconut sugar or something along those lines). These sorghum pancakes are savory though sorghum flour can also be used to substitute for wheat flour in sweet pancakes… I came across your blog and was so happy to find a recipe for the flour version and your advice to use a coffee grinder to grind the grain. Also grown in Asia and Central and North America now, sorghum is the fifth most popular cereal crop in the world. I’m so glad they enjoyed the pancakes! I would love to hear from you. In separate bowl, beat together eggs, oil and water; add to dry ingredients and mix just until well blended. Sorghum alone will do the trick! Or simply visit the customer service section of your favorite grocery and ask them for sorghum grains! 6 Time Saving, Meal Planning Tips for a Gluten Free Diet. } Are you dairy free? Cook each pancake on one side until the bubbles that appear in the batter burst and stay open, then flip to cook on the other side until the pancake puffs up in the middle. These sorghum pancakes have crisp, lacy edges and perfect golden brown color. So glad you liked the pancakes. Nothing fancy, nothing intimidating; if you can make traditional pancakes, you’ll feel right at home with this recipe. _.each(e.categories, function(f,j,k){ Sorghum Pancakes Find more breakfast recipes here. So I tried these delicious pancakes again this morning. That might be xanthan or guar gum, egg whites, unflavoured gelatin, or cornstarch. Recipe developed by: Check out our online partners and current promotional offers. * Percent Daily Values are based on a 2000 calorie diet. Of all the substitutions you asked about, the coconut oil / butter swap is probably the safest bet. I like them with butter melted over them. Use it in salads and in place of pasta and rice. Although the oat flour pancakes do run a close second. Many gluten free bakers prefer it to rice flour because it has a smoother, less gritty texture. And powdered buttermilk is great! Required fields are marked *. If it gets too thick for your liking, mix a little more dairy free milk into the batter. They look and taste great! When bubbles begin to break the surface, flip the pancake over to cook on the other side. As an Amazon Associate I earn from qualifying purchases. It’s basically a traditional buttermilk pancake recipe that swaps in sorghum flour for wheat flour. These are incredible! 1){ Serve warm with butter and syrup. Add batter to the pan approximately 1/4 cup at a time. Cook each pancake until bubbles start to break the surface. I am a dentist and they ARE hard enough to shear off a cusp. 4201 N. Interstate 27Lubbock, TX 79403Phone: (806) 687-8727Toll Free: (877) You don't need to be gluten free to love them! Flip over and finish cooking on the second side. If pancakes are over-browning before they cook through, lower the heat slightly. This is not a gluten free flour mix. It’s a family favorite. Sign up for our newsletter and let us inspire you with new healthy recipes and interesting ways to serve and enjoy sorghum! This recipe is also free from dairy and nuts, so many people with dietary restrictions can enjoy them. You can also make your own buttermilk by adding a tablespoon of vinegar to a 1 cup measure, then filling the rest of the way with milk and letting it curdle for a few minutes. They're great with maple syrup, too, but they don't really need it. Sorghum flour can be used in all kinds of baked goods. 20 min. This time, I’m using Bob’s Red Mill Sorghum Flour. Sorghum doesn’t have an inedible hull like some other grains, so the flour is ground with all of the grain’s outer layers, thereby retaining the majority of its nutrients. I did include the 1/2 cup of water. Usually, a blend of flours does the job best. Transfer to a baking sheet and keep warm in a 200° oven while making the rest of the pancakes. It may look curdled or slightly chunky; that's normal. ), and they were fantastic. Many gluten free bakers prefer it to rice flour because it has a smoother, less gritty texture. Used powdered buttermilk as I’m single and it keeps during the COVID-19 thing. But seriously, good stuff. My buttermilk unfortunately had went bad so I made my own , kinda, with milk and vinegar. I like them with butter melted over them. Heat a large skillet or griddle over med-low heat. Whisk together the dry mix ingredients in a large mixing bowl and make a well in the center. They're great with maple syrup, too, but they don't really need it. I bought whole grain sorghum and thought it would be great as a snack (popped) or to use as a side grain. This simple recipe uses sorghum as the only flour! It has taken months of work, but I’m proud of the results. Gluten free sorghum flour is the only one needed for these tasty, light, fluffy pancakes! Made with sorghum flour, real buttermilk, real vanilla, and butter, they’re as good as any traditional pancake—I think they’re even better, and they’re totally gluten free! Being a stubborn sort, as well as a recipe developer by trade, I decided to work on converting as many of my favorite gluten-filled foods as possible into gluten free foods. Jowar (called Sorghum in English) is a popular summer millet crop with many health benefits. I mean I know I can but what would be the outcome. We used the Bob’s red mill egg replacer due to a household egg allergy, goat milk, and avocado oil instead of the butter (because I was too lazy to melt butter! Click cancel to return to If so, you may want to try making your own vegan buttermilk as a substitute. Overnight, everything from pasta to pizza, from croissants to croutons, every well-loved recipe and restaurant, all of it became off limits. Sorghum pancakes are perfect with breakfast sausage or bacon and eggs. These sorghum pancakes have crisp, lacy edges and perfect golden brown color. Its mild and slightly sweet flavor makes it perfect for pancakes, muffins, and sorghum cornbread. Almond milk… well, it’s drastically different from buttermilk in consistency, flavor, and fat content. Wet your fingertips under the faucet and shake them over the hot griddle. Sorghum pancakes are perfect with breakfast sausage or bacon and eggs. Combine dry ingredients. Filed Under: Breakfast, Gluten Free, Recipes. Pour the wet mix into the well of the dry mix and whisk until well combined. I have not made this yet, but was so grateful for your advice and could not wait to thank you. Sorghum grain can also be toasted as a crunchy addition to a tossed salad. Duration. Test the pan by flicking in a few drops of water. Thanks to a little known ancient grain, sorghum, this 100% whole grain gluten free pancake recipe tastes and looks like “regular” pancakes. 8. if(categories[f]) Pick up your sorghum flour and other gluten free products at Bob’s Red Mill. Add the other ingredients and whisk until smooth. Whisk in the oil and milk. Want to get the latest recipes and information about serving sorghum to your friends and family? How about almond milk instead of buttermilk? ), Your email address will not be published.