Savory Sorghum Flour Pancakes
• 1 ¼ cup Anthony’s Goods Sorghum Flour • ¼ cup Anthony’s Goods Chickpea Flour • ¼ cup chopped yellow onions • ½ cup frozen small mixed vegetables like corn, peas, edamame, etc (defrosted) • 1 tsp cumin • ¼ tsp Anthony’s Goods Coriander (ground into powder) • ¼ tsp paprika • Dash of cayenne pepper • 1 tsp salt • Water • Olive oil for the pan • Hot sauce, for topping (optional)
When it comes to pancakes...are you team sweet or savory? These veggie packed sorghum pancakes earn a point for the salty side. 1. In a large bowl, whisk together the sorghum and chickpea flours. Mix in the remaining ingredients, then slowly add water while stirring, until you reach a pancake batter consistency (pourable but not too watery). 2. Let the mixture rest for a few minutes while you heat up a medium pan to medium low heat. Once the pan is hot, scoop the batter with a ⅓ cup measure into the pan. When small bubbles form at the surface, flip to cook the other side. Taste the first pancake and adjust salt and spices to your liking before continuing. 3. Repeat until the batter runs out. 4. Serve drizzled with hot sauce (optional).