Yield: 16 pancakes
Prep time: 20 min
Cooking time: 15 min
Fonio (also known as Acha) is a nutritious grain that has been grown for centuries in Africa. It is the oldest grain known to have originated in Africa. it's versatile, as it can be used to make porridge, soups, and salads.
This ancient grain is an excellent source of protein and fiber, and it is also rich in B vitamins and iron minerals. It is also beneficial to the environment, as it requires very little water to grow and is tolerant of drought conditions.
It's a staple for many people in Africa; commonly consumed in countries like Senegal, Mali, Burkina Faso, and Nigeria.
This African indigenous grain, which resembles couscous, is actually a small-seeded sand-like grain. When cooked, it becomes fluffy and light, making it a great staple food that absorbs flavour well.
Fonio has a delicious nutty flavour and a chewy consistency. Why don't you give it a try with these scrumptious fluffy fonio pancakes?
To make fonio
- 90g uncooked fonio,
- 375 ml water
To make pancakes
- 190g cooked fonio
- 75g plain flour
- 55g oatmeal flour
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tbsp brown sugar (optional)
- 2 tbsp melted coconut oil
- 375ml coconut milk (or almond milk)
- ½ apple, sliced
- Maple syrup
- Almonds, crushed
- Blender (optional)
- 26 cm pancake pan (optional)
- Place the fonio in a bowl and fill it with water to wash it. Use your fingers to stir it, then drain the water. Bring a small pot of water to a boil, then add the fonio. Cook for 10 to 12 minutes, stirring occasionally, or until tender. Place aside for 5 to 10 minutes to cool.
- In a blender, combine cooked fonio, oatmeal, flour, and sugar. Then, add all of your wet ingredients: coconut oil, apple cider vinegar, vanilla extract, and milk, and pulse a few times to combine until the batter is smooth. Allow the mixture to rest for 5-10 minutes.
- Preheat a nonstick skillet over medium-low heat. Fill in the pancake holes with the batter, about 1/4 cup per pancake. Cook for 2-4 minutes on one side until the pancake bubbles, then turn to cook the other side. The pancakes should be golden brown on both sides. Once cooked, transfer to a plate and serve with apples and syrup, or your favourite toppings.
If you don't have a blender, use a mixing bowl to combine the dry and wet ingredients, then make a hole and add the wet ingredients. Combine until the mixture forms a batter.
Recipe by Livhuwani: A food photographer, a recipe creator and a food blogger at Livhuwani.com. Her mission is to encourage more plants on plates while also promoting African indigenous ingredients.