Sorghum and Buckwheat are seeds that are highly nutritious & easily digested. In India, these seeds are grown and consumed in abundance. Buckwheat is commonly consumed during fasting, as its technically not a grain and there are many regional Indian recipes that includes these seeds. They are high in Magnesium, copper, zinc, proteins and they are very sustainable to grow. Sorghum, a type of millet, can be grown in poor soil and this seed can be the answer to climate change and its effects on food security. I made easy & quick pancakes that's super delicious and filling. And best part is you can use any leftover veggies for this recipe.
2 cups chopped veggies (I used carrot, red cabbage, onions, tomato, onion)
1/2 cup Buckwheat (kuttu) flour
1/2 cup Sorghum (jowar) flour
1/2 cup wholemeal flour (substitute with Besan to make this dish completely gluten free)
1 tsp cumin and coriander powder
1 tsp Masala Turmeric Blend (substitute with just turmeric powder)
1/4 cup plus 2 tbsp Water
1 tsp Salt
2 tbsp Almond meal (optional)
1 tbsp Hemp or sunflower seeds (optional)
3 tbsp Either olive oil, coconut oil or ghee
1. In a bowl mix all the veggies, spice blends, flours, seeds and water. Make a semi-thin batter like you would make it for pancakes.
2. In a pan on medium heat add 1 tbsp oil, once the pan is hot scoop 1/2 cup of batter and spread it on the pan.
3. Cook until top is set and doesn't look wet, takes about 5-7 min, then flip and cook other side for another 2-3 minute.
4. Make rest of the pancakes same way, adding little bit of oil to the pan in between pouring batter. Serve with sauerkraut, Indian pickle or fresh tomatoes
Add more water about 2 tbsp at a time if the batter is looking a bit thick after making 2-3 pancakes. These flours have the tendency to soak more water as time passes.