Savory sorghum pancake

I had something similar to this when I was in Ghana. It was served with a light gravy on top and was a tasty and filling lunch that I wanted to recreate.

Sorghum pancake

Savory sorghum pancake

Yield: 2 pancakes
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes

A delicious, gluten-free twist on a classic breakfast favorite.


  • 1/2 c. sorghum flour
  • 1/4 c. (or more) mixed vegetables, chopped small
  • 2 tsp. flax meal
  • 1/4 tsp. cumin
  • 1/8 tsp. garlic powder, white pepper, baking powder
  • 1/4 tsp. salt
  • 1/2 c. water, or as needed
  • 1 tsp. oil


  1. Combine all ingredients besides water and oil. Slowly add in water until the consistency of pancake batter is reached. Allow batter to rest while skillet preheats to medium (5).
  2. Once skillet is hot, add oil. Add half the batter to the skillet, spreading so the vegetables are in a single layer.
  3. Allow to cook until visible side of the batter begins to firm up, ~3 minutes. Flip, and cook on opposite side until all batter is cooked, ~2-3 more minutes. Remove from heat and repeat with remaining batter.


Many different vegetables work well in this recipe. Some include: bell pepper, onion, peas, carrots, and green beans.

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