Gluten Free Pancakes | A Better Breakfast

A productive day begins with a nutritious breakfast. Not only is your first meal of the day necessary to wake you up, but it is also required to balance your blood sugar and refuel your energy sources so that you can be your best self. Our Protein Packed Gluten Free Pancakes are the perfect solution for a healthy and delicious morning meal. We love these pancakes because they are rich in nutrients, low in calories, and full of flavor. Whether you make them fresh on lazy mornings or defrost leftovers for quick on-the-go meals, these pancakes will provide your body energy and fuel your brain to take on the day. Since breakfast is referred to as the most important meal, make it count!

Nutrient Booster: Almonds + Sorghum

Almonds are praised for their versatility and health benefits and can be enjoyed in numerous ways: eaten raw as a healthy snack, as almond butter, almond milk or almond flour. They boast a unique and impressive nutrient combination of plant-based protein, fiber and monounsaturated fats, plus other key nutrients such as Vitamin E and magnesium. The monounsaturated fats found in almonds are excellent for maintaining healthy cholesterol levels and heart health. In fact, research shows that whether you’re consuming whole almonds, almond flour or almond meal, all forms increase antioxidant levels in the blood, reduce blood pressure and improve blood flow.

Sorghum flour, another great addition to this recipe, is also impressive when it comes to its nutrient content. This gluten-free flour makes a great baking ingredient, adding a good dose of protein, iron, B vitamins and dietary fiber. Sorghum flour is also high in antioxidants known to prevent certain types of cancers and help reduce inflammation. Research shows that sorghum flour actually has three to four times more antioxidant activity than other whole grain flours, making it a healthy choice to help reduce the risk of illness, diabetes, and heart disease.


Top your pancakes witheven more yummy nutrition. For a sweet treat, try traditional maple syrup or sorghum syrup. If you’re feeling fruity, these pancakes are delicious with fresh berries or topped with World of Chia spread. Other delicious options include nut or seed butter, yogurt or skyr, nuts, seeds and more!

Gluten-Free Protein Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 servings


  • 1/2 cup original almond milk
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon sorghum syrup, or maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon apple cider vinegar
  • 2 large eggs, or 3 flax eggs*
  • 1 cup almond flour, or almond meal
  • 1/2 cup sorghum flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon coconut oil, to grease pan


  • In a medium-sized mixing bowl, add all liquid ingredients. Mix well and set aside.
  • In a separate bowl, add the dry ingredients. Combine. Add the liquid ingredients to the dry ingredients and combine with a whisk, hand mixer, or fork.
  • Place griddle or pan over medium heat and add coconut oil to grease the surface. Using a tablespoon, pour batter onto griddle to form silver dollar pancakes. Cook for 2 to 3 minutes, or until the bottoms are golden brown. You can peek under the pancakes before flipping to prevent them from burning. Flip pancakes carefully and cook for another minute or two until golden brown.
  • Serve hot with sorghum syrup, maple syrup, or your choice of nut or seed butter.


Nutrient Analysis:
Serving size: 7 (1-tablespoon) size pancakes, Calories: 180 calories, Fat: 12 grams, Saturated fat: 3 grams, Carbohydrates: 13 grams, Sugar: 3.5 grams, Sodium: 188 milligrams, Fiber: 2.5 grams, Protein:6grams, Cholesterol: 53 milligrams
*For flax eggs: Combine 1/2 cup water and 4 tablespoons ground flax. Let sit for 5 minutes.
Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.