Vegan Sorghum Pancakes that Satisfy The Kids!

It was a chilly Sunday morning.  I was enjoying my beautiful, well-deserved slumber when it was disrupted by the kids jumping into our bed! They were apparently hungry (No, the actual words used were “Mummy, I am STARVING!”) and demanded pancakes for breakfast. 

Looking at what I had in the kitchen, I spotted some over-ripe bananas that had not made it to the kids’ school lunches over the week. Ah ha! That gave me an idea. I announced to the kids that THEY would be making healthy and super yummy pancakes with chocolate chips. They were ecstatic!

I love using sorghum flour in pancakes because of its mildly sweet and nutty flavour. Compared to other gluten-free flours, it is smoother, less gritty and it makes fluffier pancakes. It is also packed full of fibre, protein, vitamin B and minerals such as magnesium, potassium, phosphorous, iron and zinc. In this recipe, I added banana, oats and my favourite coconut for extra comfort and wholesomeness. It was so easy to make that the kids could measure, add and stir the ingredients together. As a treat, I added chocolate melts (you can use chocolate chips but I used chocolate melts because I ran out of chips) when cooking them. 

By the time we finished cooking, the beautiful aromas of cinnamon, coconut, oats and banana had filled the entire house and we were salivating. The family lapped up every single crumb of the pancakes and wanted more! All that deliciousness, joy and fun, and not an ounce of guilt from clean, healthy food!

Here's my recipe for these delicious, nutritious sorghum pancakes!

½ cup sorghum flour

½ cup rolled oats

2 teaspoons baking powder

¼ cup desiccated coconut

2 teaspoons honey (or any sweetener of your liking)

½ teaspoon cinnamon powder

2 medium over ripe bananas, mashed

½ cup almond milk (or any milk of your liking)

½ cup chocolate chips or melts (optional)*

*Use dairy free chocolate chips for vegan pancakes

Instructions

Mix all the ingredients except for chocolate chips in a bowl. Mix well with a spatula.

Heat the pan to medium heat. Lightly grease pan with oil of your choice.

Scoop ½ cup of pancake batter on to heated pan. Add chocolate chips (optional) and push them into gently to embed the chips into the pancake.

When small bubbles form, flip the pancake over and cook for approximately 20 seconds before removing to a plate.

Serve with fresh fruits, maple syrup or honey.