Sunday Morning Pancakes

If you would like to add more fiber to these delicious pancakes, simply add 3 tablespoons of gluten-free rolled oats and 2-3 tablespoons of ground flaxseeds. Both will add fiber and plant protein, and the ground flaxseeds add heart-healthy omega-3 fatty acids.

Sunday Morning Pancakes
Servings: 10 to 14 Prep 25 mins Total Time 25 mins


  • 1 cup sorghum flour
  • 1/2 cup arrowroot starch
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon xanthan gum (optional, will help thicken the batter)
  • 2 teaspoons gluten-free vanilla extract
  • 1 cup almond milk
  • 1 large egg
  • 2 tablespoons light-tasting olive oil

Make It

1. In a medium bowl whisk together the sorghum flour, arrowroot starch, baking powder, sugar, sea salt, and xanthan gum, if using. Make a well in the center of the dry ingredients and add the vanilla, almond milk, egg, and olive oil. Whisk together until you have a thickened batter.

2. Grease a large heavy-bottomed skillet or nonstick pan with olive oil or nonstick spray. Heat pan on medium-high heat until it's hot enough to make a drop of water sizzle. Pour a few tablespoons or up to 1/4 cup of batter per pancake.

3. Cook until bubbles form on the top and pop and the edges are slightly dry. Flip with a spatula and cook the opposite side for 1-2 minutes.

4. Serve piping hot with butter or coconut oil and real maple syrup!

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 77, Fat, total (g): 3, sat. fat (g): , carb. (g): 12, fiber (g): 1, sugar (g): 1, pro. (g): 1, sodium (mg): 182, calcium (mg): 66, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.