Nutritious Sorghum & Banana Pancakes for Toddlers & Kids

Why Sorghum Pancakes?

Sorghum is a powerhouse indigenous grain packed with fiber, complex carbohydrates, and essential minerals. These fluffy pancakes are naturally gluten-free and sweetened with ripe bananas, making them perfect for toddlers, kids, and whole families.

Ingredients

• 1 cup RYMS Sorghum Flour Blend
• 1 large ripe banana (mashed)
• 1 organic egg (or flax egg for vegan option)
• 3/4 cup warm milk (or oat/almond milk)
• 1/2 tsp cinnamon powder
• 1 tsp baking powder
• 1 tbsp coconut oil or melted un-salted butter

Step-by-Step Preparation

1. Whisk Dry Ingredients: In a medium bowl, combine RYMS Sorghum Flour, baking powder, and cinnamon.
2. Mix Wet Ingredients: In a separate bowl, mash the banana thoroughly, then whisk in the egg, milk, and melted butter.
3. Combine: Fold wet ingredients into dry ingredients until just combined. Let sit for 3 minutes to activate.
4. Cook: Heat a non-stick skillet over medium-low heat with a tiny drop of oil. Pour 1/4 cup of batter per pancake. Cook for 2-3 minutes until tiny bubbles form on top, flip, and cook for another 1-2 minutes until golden brown.
5. Serve: Top with fresh fruit slices, nut butter drizzle, or pure honey (for children over 12 months).

Storage & Meal Prep Tip