Sorghum may be a less-known grain / cereal here in the US but in other parts of the world, it has been used for ever! It is called Jowar in India and it actually originated in Africa.
Sorghum can be cooked and is high in iron as well as other nutrients like potassium, B6, and Niacin. It is anti-inflammatory and it is safe for folks with celiac disease.
Some people may get an allergic reaction with sorghum so if you have never had it before, tread carefully. I practically grew up eating it seasonally and knew of it as 'PONK'. This was a dish made with tender, green and roasted sorghum grain.
Today, I am making pancakes from sorghum flour. I found mine at an Indian store but you can also find it at Whole Foods (Bob's Red Mill) or Thrive Market.
What you need:
1.5 cups of Sorghum / Jowar flour
0.5 cups of white rice flour
1/2 tablespoon of brown sugar
2 teaspoons of baking powder
Pinch of baking soda
Salt to taste (start with a pinch and adjust)
Cayenne pepper or chili powder (start with a pinch and adjust)
1 .5 cups of vegan milk (I use almond milk)
1/2 teaspoon of apple cider vinegar
1 tablespoon of chia seeds, soaked for a few minutes in 4-5 spoons of water
1/4 cup of canola, avocado or olive oil (I use the Avo Mega MCT oil)
1 garlic clove, cut finely
1 tiny piece of ginger, shredded
10-12 leaves of baby spinach, cut finely
1 finely shredded carrot
Combine all the dry ingredients in one bowl. Combine all the wet ingredients and vegetables in another bowl. Then mix them together, and make the pancakes.
Serve with a spicy green / brown chutney or ketchup.
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