Sorghum Pancakes with Mango and Ginger Syrup
Fluffy gluten-free pancakes made with sorghum flour, topped with a vibrant mango and ginger syrup. A delightful and fruity breakfast.
Ingredients
- 1 cup Sorghum Flour
- 0.25 cup Tapioca Starch
- 2 teaspoons Baking Powder
- 0.25 teaspoon Salt
- 1 cup Almond Milk
- 1 Egg
- 2 tablespoons Melted Coconut Oil
- 1 large Mango
- 1 tablespoon Fresh Ginger
- 0.25 cup Maple Syrup
Instructions
- 1In a bowl, whisk together sorghum flour, tapioca starch, baking powder, and salt.
- 2In another bowl, whisk together almond milk, egg, and melted coconut oil.
- 3Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 4Heat a lightly oiled griddle or frying pan over medium heat.
- 5Pour 1/4 cup of batter onto the hot griddle for each pancake.
- 6Cook for 2-3 minutes per side, or until golden brown and cooked through.
- 7For the syrup, blend mango, ginger, and maple syrup until smooth.
- 8Serve pancakes hot with mango and ginger syrup.
Substitutions
Wheat Flour → Sorghum Flour(avoids Gluten)
All-Purpose Flour → Tapioca Starch(avoids Gluten)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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