Sorghum Cherry Pancakes – Gluten Free, Nut Free, Refined Sugar free and Vegan


Sorghum ( Jowar) Cherry Pancakes

Cherries are in season in this part of the world ! I am so glad they are 🙂 I wanted to use it and since I did made a cherry cake, I wanted to make something different.

When I was first diagnosed with Celiac Diseas, pancakes were the first thing I tried making gluten free. Luckily for me my first attempt at making pancakes gluten free worked out and since then pancakes have been my ‘go to’ dish if I need to whip up something quickly. Considering the lack of time I had since I ran out of other breakfast options, I thought I’d be brave and try adding cherries to my pancake. I must admit I have tried adding fruits other than banana to my pancakes , in the past but haven’t been successful! Anyhow, thankfully for me my cherry pancake batter did work *drum rolls*. I batter myself at the back and we enjoyed a delicious breakfast with our morning cuppa.

Here is the recipe for my cherry pancakes –

Recipe for Sorghum Cherry Pancakes

Servings – 5-6

Time – 30 minutes

Ingredients

  • 3/4 cup sorghum/jowar flour
  • 1/4 cup tapioca starch
  • 1 tbsp baking powder*
  • 1/4 tsp xanthan gum
  • 150 gm cherries
  • 3/4 cup water
  • 1/4 cup liquid sweetner (jaggery, honey, date syrup/maple/agave)

Method

  • Wash, pit and chop cherries. Place the cherries in a food processor or mixie and blitz it.
  • In a separate bowl sieve the sorghum flour and starch, add the baking powder and xanthan gum and with the help of a fork or spoon mix the dry flour mixture thoroughly.
  • Make a well in the center and add in the water, cherry juice and the sweetner. Mix the dry and wet mixture. Let it rest for 5 minutes and you will get a thick batter. Make sure the consistency of the batter is such that it can be scooped onto a skillet.
  • Heat a pan, grease it with a neutral oil or butter. Scoop a lemon size portion of the batter onto the pan. Let the batter cook on one side and then flip it. The browning and thickening of the batter will indicate its getting cooked, as you will not see many bubbles form in the cooking of this batter like the normal pancake batter.
  • If the batter is too thick add a little water and if it’s to thin add a little tapioca starch.
  • Serve the pancakes with jam,butter/nut butter or liquid sweetners of your choice.

*Make sure you use a baking powder which is gluten free, if you are gluten intolerant or have Celiac Disease

You can get a lot of gluten free baking powders online, I am dropping a few links here specifically for those in India because I am always asked about where to source ingredients especially from those who live in Tier 2 and 3 cities. The one’s I have listed are made in a gluten free facility or are tested and found to be gluten free.

Mills and browns gluten free baking powder ( Made in India in a dedicated gluten free facility) https://www.amazon.in/Mills-Browns-Natural-Delicious-Cookies/dp/B0763LB1B4

Wheafree baking powder ( Made in India in a dedicated gluten free facility) https://foodbury.com/product/gluten-free-baking-powder-100-gm/

Bob Red Mill’s

https://www.amazon.in/Bobs-Red-Mill-Aluminum-Baking/dp/B01IILE89G/ref=sr_1_19?keywords=bob+red+mill&qid=1561532809&s=grocery&sr=1-19

If you do not have xanthan gum don’t worry, just add in the same amount of flax or chia powder. If you are looking to source it, the companies I have mentioned above do stock them.

If you do try making this do tell me how you liked it here or on @jagglutenfree on Instagram or @GFIndia on Facebook.

If you would like to know more about Celiac Disease or gluten free living . Do grab my book ‘ A Gluten Free Life, My Celiac Story’ .

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