Sorghum Pancakes

Sorghum and Baobab Pancakes

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

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 flour and baobab powder


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


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


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