1 piece (medium) of Sorghum flour pancake (70 g) has 165 calories. That works out to 235 calories per 100 g. It contains 31.4 g of carbs, 3.6 g of protein, 2.2 g of fat and 2.6 g of fiber. Its 0.5 mg of Manganese covers 21% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.

What is Sorghum flour pancake?

A sorghum flour pancake is a thin, pan-cooked round made with flour milled from sorghum grain. Sorghum is a staple crop in parts of Africa and Asia, and pancakes and flatbreads made with its flour vary by region; recipes may use water or milk and sometimes egg. The reddish-brown colour and slightly uneven surface are characteristic of the grain, though the exact texture depends on the batter and how it is cooked.

Its flavour is mild and grainy, with a tender, sometimes slightly hearty bite. Serve it warm at breakfast or as a snack, with savoury fillings such as vegetables and cheese or with fruit, honey or jam. It is mostly carbohydrate, with some protein and fibre. Pair it with eggs, beans or yoghurt for a more filling meal, or keep the topping simple for a lighter one.

Sorghum flour pancake Nutrition Facts

Selected: 100 g

235

KCAL / 100G

Carbs

44.8g

· 16% DV

Protein

5.2g

· 10% DV

Fat

3.2g

· 4% DV

Fiber

3.7g

· 13% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 78% · Protein 9% · Fat 13%

Sorghum flour pancake Vitamins & Minerals

Vitamins

1.7mg · 11% DV

0.12mg · 10% DV

0.13mg · 8% DV

0.08mg · 6% DV

Minerals

Manganese

1mg · 43% DV

Phosphorus

98mg · 14% DV

Iron

2mg · 11% DV

Magnesium

41mg · 10% DV

How Nutritious Is Sorghum flour pancake?

Nutrient density

Medium

48/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

43/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Sorghum flour pancake Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Sorghum flour pancake

To burn the 235 calories in 100 g:

🚶

58min

Walking (5 km/h)

🏃

24min

Running (8 km/h)

🚴

32min

Cycling

🏊

27min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Sorghum flour pancake Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Sorghum flour pancake Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Sorghum flour pancake Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Sorghum flour pancake Fat Profile

SATURATED

0.6g

MONOUNSATURATED

0.8g

POLYUNSATURATED

0.6g

⚖️

Omega 6:3 ratio 18.3:1

Above the ideal 4:1 (18.3:1).

Compare Sorghum flour pancake

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Sorghum flour pancake vs Bulgur Pilaf115 kcal more per 100 g

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Sorghum flour pancake vs Whole wheat pasta111 kcal more per 100 g

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Sorghum flour pancake vs Breadstick175 kcal fewer per 100 g

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Sorghum flour pancake vs Simit105 kcal fewer per 100 g

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Foods Similar to Sorghum flour pancake

🍚

Bulgur Pilaf

120 kcal

🍝

Whole wheat pasta

124 kcal

🥖

Breadstick

410 kcal

🥯

Simit

340 kcal

🥣

Granola

450 kcal

🍚

Rice Pilaf

150 kcal

🍚

Basmati Rice Pilaf

140 kcal

🍝

Pasta (Boiled)

155 kcal

Frequently Asked Questions About Sorghum flour pancake

How do you make a sorghum flour pancake?

Whisk sorghum flour with egg, milk or water, a little oil, and salt until smooth. Pour a thin layer into a lightly oiled, preheated pan and cook over medium heat until the edges set, then flip.

Why does my sorghum flour pancake fall apart?

Sorghum flour has no gluten, so a sorghum flour pancake can be more fragile than one made with wheat flour. Add an egg or another binder, avoid making the batter too thin, and wait until the first side is set before flipping.

Can you make a sorghum flour pancake without eggs?

Yes, but the pancake may be more delicate because sorghum flour does not provide gluten to hold it together. A flaxseed-and-water mixture or a commercial egg replacer can help bind the batter; cook smaller pancakes and flip them gently.

Does a sorghum flour pancake taste bitter?

A sorghum flour pancake is usually mildly sweet and grainy, rather than bitter. Sorghum flour can have an earthy note, especially when strongly flavored, so vanilla or cinnamon works in sweet versions and herbs or spices suit savory ones.

Can sorghum flour replace all-purpose flour in pancake recipes?

Not reliably in every recipe. Sorghum flour behaves differently because it lacks gluten, so a direct swap can produce a denser, more fragile pancake. Recipes developed for sorghum flour account for its texture and often include a binder.

How thick should sorghum flour pancake batter be?

For a thin, crepe-style sorghum flour pancake, the batter should pour easily and spread across the pan. If it is too thick, add a little liquid; if it is very watery, whisk in a small amount of flour.

Can you make sorghum flour pancakes ahead of time?

Yes, you can cook sorghum flour pancakes ahead and reheat them later. Cool them before stacking, separate each one with parchment, and warm them in a skillet or microwave so they soften without sticking together.

What goes well with a sorghum flour pancake?

A sorghum flour pancake pairs well with fresh fruit, yogurt, or maple syrup for a sweet meal. For a savory filling, try sautéed vegetables, cheese, or eggs; its mild, slightly earthy flavor works with both.

How do you keep a sorghum flour pancake from sticking to the pan?

Use a well-seasoned or nonstick pan, preheat it, and apply a thin layer of oil before adding batter. Let the pancake cook until its edges release easily; trying to turn it too early can make it stick and tear.

How should you store leftover sorghum flour pancakes?

Let leftover sorghum flour pancakes cool, then refrigerate them in a covered container. Place parchment between pancakes to prevent sticking and reheat them in a skillet or microwave before serving.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026