Sorghum Buttermilk Pancakes

Recipe posted by: Sassy-Kitchen

Photo credit: Erin Alderson

PANCAKES:

1/4 cup sorghum flour
3/4 cup almond flour
1 tablespoon poppyseeds
1 teaspoon baking powder
1/4 cup brown sugar
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup almond milk
1/2 lemon, zest and juice
2 eggs
1 teaspoon vanilla extract
*Extra Virgin Coconut Oil to fry (approximately 1/3-1/2 cup)

COCONUT CREAM:

1 can coconut milk, chilled for 24 hours
*I recommend the Thai Coconut brand

BLUEBERRY MAPLE SYRUP:

1 pint blueberries (reserve 1/2 cup for garnishing
2 tablespoons water
1/2 cup maple syrup
1/2 lemon, juice + zest

Pancakes

  1. Preheat your oven to 300 degrees.  Whisk together all dry ingredients (or the first 7) in a large mixing bowl. In a smaller bowl, combine almond milk and lemon juice to let stand for 5 minutes. Then, whisk in eggs and vanilla into the "buttermilk." Carefully whisk in wet ingredients into dry making sure to beat well to avoid lumps. Chill batter for 20 minutes.
  2. Heat a large skillet over medium high heat. Add about 1 tablespoon of coconut oil before pouring approximately 1/4 cup of batter per pancake. Once batter begins to bubble on the sides and the middle of the pancake, it's ready to flip. Make sure pan always has enough coconut oil to coat the bottom, so add when needed.  
  3. Once pancakes are fully cooked, add them to a paper-towel lined plate to absorb excess liquid. Then, add finished pancakes to a parchment-lined baking sheet and store in the oven to keep warm while you continue frying. Repeat until you have 8-10 pancakes. Top with coconut cream, reserved fresh berries and blueberry maple syrup. Serve warm!

Coconut Cream

  1. Once mixture is chilled very well, open the can and scoop out the thick cream settled at the top. You will be left with a clear syrup which you can discard or save to bake with.
  2. In a stand mixer, beat coconut cream well until fluffy.  Feel free to add lemon zest or powdered sugar as well.

Blueberry Maple Syrup

  1. Bring blueberries, water and lemon to a boil, then simmer until blueberries burst and thicken. Stir in maple syrup and set aside to cool. Use hand blender to puree until smooth or desired texture.


Ingredients

PANCAKES:

1/4 cup sorghum flour
3/4 cup almond flour
1 tablespoon poppyseeds
1 teaspoon baking powder
1/4 cup brown sugar
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup almond milk
1/2 lemon, zest and juice
2 eggs
1 teaspoon vanilla extract
*Extra Virgin Coconut Oil to fry (approximately 1/3-1/2 cup)

COCONUT CREAM:

1 can coconut milk, chilled for 24 hours
*I recommend the Thai Coconut brand

BLUEBERRY MAPLE SYRUP:

1 pint blueberries (reserve 1/2 cup for garnishing
2 tablespoons water
1/2 cup maple syrup
1/2 lemon, juice + zest


Directions

Pancakes

  1. Preheat your oven to 300 degrees.  Whisk together all dry ingredients (or the first 7) in a large mixing bowl. In a smaller bowl, combine almond milk and lemon juice to let stand for 5 minutes. Then, whisk in eggs and vanilla into the "buttermilk." Carefully whisk in wet ingredients into dry making sure to beat well to avoid lumps. Chill batter for 20 minutes.
  2. Heat a large skillet over medium high heat. Add about 1 tablespoon of coconut oil before pouring approximately 1/4 cup of batter per pancake. Once batter begins to bubble on the sides and the middle of the pancake, it's ready to flip. Make sure pan always has enough coconut oil to coat the bottom, so add when needed.  
  3. Once pancakes are fully cooked, add them to a paper-towel lined plate to absorb excess liquid. Then, add finished pancakes to a parchment-lined baking sheet and store in the oven to keep warm while you continue frying. Repeat until you have 8-10 pancakes. Top with coconut cream, reserved fresh berries and blueberry maple syrup. Serve warm!

Coconut Cream

  1. Once mixture is chilled very well, open the can and scoop out the thick cream settled at the top. You will be left with a clear syrup which you can discard or save to bake with.
  2. In a stand mixer, beat coconut cream well until fluffy.  Feel free to add lemon zest or powdered sugar as well.

Blueberry Maple Syrup

  1. Bring blueberries, water and lemon to a boil, then simmer until blueberries burst and thicken. Stir in maple syrup and set aside to cool. Use hand blender to puree until smooth or desired texture.

Sorghum is an extremely versatile grain that you can serve like rice or quinoa or other whole grains.You can cook sorghum grain using your stovetop, slow cooker, oven, rice cooker or whatever option you prefer to prepare your favorite meals. Whole grain sorghum adds a hearty, nutty flavor to your favorite recipes. Use it in salads and in place of pasta and rice. Sorghum grain can also be toasted as a crunchy addition to a tossed salad. Be sure to check out our cooking tips library and get started with new and exciting recipes today.

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Where To Buy

Looking for great sorghum product to buy and try in your favorite recipes? It's just a click away. Check out our online partners and current promotional offers. Or simply visit the customer service section of your favorite grocery and ask them for sorghum grains!

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