Sorghum Pancakes

Sorghum pancakes are a traditional, rustic flatbread made from sorghum flour, a gluten-free ancient grain. They are a staple in many parts of Africa and Asia, often cooked simply on a griddle with water, salt, and sometimes a bit of oil or fat. The result is a hearty, slightly dense pancake with a mildly earthy and nutty flavor.

🍽️ Nutrition at a glance

This dish is primarily a source of complex carbohydrates, providing sustained energy. It is low in fat and a good source of dietary fiber and essential minerals like iron and magnesium, with a typical serving containing roughly 150-200 calories.

Nutrition breakdown

Calories	175 kcal
Protein	4.5 g
Carbs	35 g
Fat	1.5 g
Fiber	4 g
Sugar	0.5 g
Sodium	200 mg
Iron	2.5 mg
Magnesium	50 mg
Phosphorus	100 mg
Potassium	120 mg
Niacin (B3)	2.0 mg
Copper	0.2 mg
Manganese	0.6 mg
Zinc	0.8 mg

Per 1 medium pancake (about 80 g) · estimated, varies by recipe

💡 What's interesting

Sorghum is a highly resilient, drought-tolerant crop, making these pancakes a symbol of food security and sustainability in arid regions. Nutritionally, it's a powerhouse grain that is naturally gluten-free and has a low glycemic index compared to wheat.