Sorghum flour pancake with homemade Nutella & fresh berries

50 min
Serves 2


400-450ml plant-based milk + 2 teaspoons apple cider vinegar = buttermilk

1 tablespoon ground chia seeds + 4 tablespoons water = egg replacement

300g sorghum flour

Pinch of salt

2 teaspoons baking powder

¼ teaspoon cinnamon powder

80ml apple sauce

1 teaspoon vanilla extract

1 1/2 tablespoons coconut oil, plus more for frying

2 1/2 tablespoons date syrup or maple syrup


For serving:

Homemade Nutella

Fresh berries

Raw honey



Mix flaxseed with water, then set aside until the water absorbs.

Mix the plant-based milk and apple cider vinegar and set aside.

Mix the dry ingredients: flour, salt, baking powder and cinnamon. Set aside.

Mix the wet ingredients: applesauce, vanilla, date/maple syrup, and melted coconut oil. Mix well, then add chia seed mixture and whisk well again.

Transfer the wet ingredients to the dry ingredients and mix all ingredients well to achieve a smooth texture.

Heat your cast iron or stainless-steel pan on high heat, adding a small teaspoon of coconut oil.

Add a small portion of the batter to the hot pan, then lower the heat to medium and fry on each side for 3-4 mins, depending on how firm a texture you would like the pancakes to be.

Transfer the pancake to a kitchen towel to absorb oil.

Serve with your favourite toppings.

Today we are using today homemade Nutella, fresh berries, and honey.


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