Sorghum and Baobab Pancakes

These pancakes are made from sorghum, a gluten-free ancient grain popular in African cooking and baobab, a fruit from the African baobab tree.

Baobab contains properties that lower blood sugar, boost the immune system and aid digestion, among other properties. Similarly, sorghum’s high-fibre nature means that it serves as a digestion aid, promotes heart health and reduces inflammation, among other benefits.

Together, these nutritious ingredients create a delicious pancake that’s light, sweet and delicious!

We paired the pancakes with a store-bought baobab and mango spread made by simply crushing and pureeing fresh mango and baobab to create a delicious jam.

Sorghum and Baobab Pancakes

Bryanne Hackman

Delicious and nutritious sorghum pancakes paired with a sweet and tangy spread made from baobab and mango sourced from Ghana.

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Course Breakfast

Ingredients

  

• 3/4 cup sorghum flour
• 1/4 cup baobab powder
• 1 pinch salt
• 1 egg large
• 1 tbsp coconut oil
• 1 cup milk or dairy-free milk

Instructions

 

• In a large bowl, mix sorghum flour, baobab powder and salt.
• In another bowl whisk egg and milk.
• Add the wet ingredients into the dry ingredients and mix until combined.
• Grease a frying pan with coconut oil and fry the batter to create your pancakes.
• When your pancakes are ready, serve with fresh mango, honey and in our case a mango and baobab mix.

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