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.
INGREDIENTS
- 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
HOW TO
- 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.
Bryanne is a certified Nutrition and Weight Management Coach from Ghana. She also has expertise in nutrition for sports and Exercise; eating to gain; childhood nutrition and obesity prevention; pre- and post-natal nutrition and behavioural change coaching. She works professionally in the African Investments and Commodity Trading Sectors and is the Founder and Editor-In-Chief at Best Body Africa. Bryanne will contribute insights on nutrition, fitness and mind + soul and is also the BBA recipe contributor.
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