Golden Sorghum (Jowar) Tofu pancakes-vegan, gluten free.
Sorghum is an ancient millet, that is lesser known in the western world, but is gaining popularity lately with its nutritional profile. Millets are good for health with their abundant fiber, and a favorable carbohydrate/ fiber ratio, that helps in preventing and reversing chronic diseases like diabetes, heart disease. Also, the tough millet plants, need less water to grow than rice or wheat, are pest resistant and grow in poor soils that rice and wheat cannot handle. So, for human health and for the agrarian societies, millets will be a significant boon going into the future.
Sorghum, a gluten free grain, with complex carbohydrates, is rich in iron, and packs a good amount of protein too. It is closest to wheat in terms of taste profile, and is a perfect alternative especially in baking. Sorghum flour is available in many supermarkets This is an amazon link in case you want to buy-https://www.amazon.com/Organic-Jowar-Flour-Pesticides-Adulteration/dp/B00JH84U8E/ref=sr_1_3?crid=36V8QOFYGF4Q0&dchild=1&keywords=jowar+flour&qid=1611449815&s=grocery&sprefix=jowa%2Cgrocery%2C205&sr=1-3
Tofu, is the one quintessential processed food that I love and have in my fridge at all times, because it blends easily into any recipe. It adds loads of plant protein and isoflavones from soy that have so many health benefits.
This is a quick recipe which includes dumping all ingredients in a blender jar to make delicious, golden pancakes while adding good dose of all the vital nutrients, including fiber.
Golden Jowar (Sorghum) Tofu pancakes
Equipment
- Blender
Ingredients
- 1.5 cup organic sorghum flour
- 1/2 block about 7.5 oz extra firm tofu
- 1 3/4 cup plant based milk- soy or almond work well
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- 1 Tbsp ground flax optional- good fiber source
- pinch of salt
- 1/2 tsp apple cider vinegar
Instructions
- Take the extra firm tofu out of the package, press on firm platform with weight on the top for about 10 min to drain any excess water. Then just cut tofu into about 2 inch cubes
- In a blender jar, add the sorghum flour, tofu, baking powder, plant based milk, salt, vanilla extract, cinnamon powder. Blitz till a smooth mixture is formed.
- Take the batter into a bowl, add the apple cider vinegar and mix with a spatula. Wait for 5 min. Get your cast iron or non stick skillet ready in the mean time. If the batter is a little too runny for you, add 1-2 Tbsp extra jowar flour. And if it is a bit thick, add few tea spoons of plant based milk.Cut the fruits, berries that you want to top the pancakes with.
- Using a laddle, scoop the batter to make pancakes. Flip each pancake in about 45 sec.
- Serve warm with maple syrup/ fruits/ nuts of your choice. These pancakes are best eaten fresh, hot. With time, they tend to be a bit dense.
