Fast Easy Paleo Friendly Gluten-Free Pancakes

These Gluten Free pancakes with sorghum flour are my absolute favorite to make! It’s super easy and simple to put together quickly plus their gluten free!

Lightly sweet and very buttery, these pancakes are a perfect treat for any breakfast meal

Table of Contents

• An Easy Staple for a Healthy Breakfast
• Download My Free Guide to Gluten-Free Baking
• Tips
• What You’ll Need
• Tools Needed
• How To Make Gluten-Free Pancakes
• Printable Recipe Card

An Easy Staple for a Healthy Breakfast

This pancake recipe is made with my special blend of gluten-free all-purpose flour that makes an outstanding gluten-free base for literally anything gluten-free from pancakes to crackers this gluten-free all-purpose flour combination is the best!

Click here to download my quick guide to combining flours and starches for creating your gluten-free all-purpose flour.

Download My Free Guide to Gluten-Free Baking

In my home every Saturday and Sunday I always make pancakes. This recipe has been my family’s favorite for 3 years. I usually make plain pancakes but once in a while I’ll spice things up and add blueberries,chocolate chips or bananas to the batter. Top with maple syrup and bite into gluten free heaven

You’ll love making this recipe for your family. It’s quick to whip up, easy to modify to your dietary needs and delicious.

Tips

• Adjust the heat to the proper setting for your personal stovetop. Whatever medium-low is for your stove top adjust it to that.
• Gluten-free pancakes can burn very fast so ensure your heat isn’t too high. adjust the heat as you cook.
• You can tell if your heat is too high if your butter starts burning in the pan, this means it’s time to turn down your heat.
• Use a hand blender for even quicker prep time to make the batter.
• Tapioca flour be swapped out for potato starch or arrowroot powder.
• For a vegan option instead of eggs,butter and milk use: almond milk,flax egg and avocado oil.

What You’ll Need

• Almond Flour: Buy fine or super fine blanched almond flour.
• Sorghum Flour: I choose sorghum for the naturally flavor it gives to baked goods.
• Eggs: Be sure to use good quality eggs, I used pastured raised eggs
• Tapioca Starch: use finely milled tapioca starch for the best results.
• Vanilla Extract: Very important don’t skip this item.
• Organic Coconut Sugar: skip the sugar or use any sugar replacement with a 1:1 ratio.
• Baking Powder: very important Needed for rising.
• Salt: I use Himalayan pink salt for everything.
• Milk: Swap out for plant-based milk using the same ratio if needed.
• Grass-fed Butter: The best for banana bread
• Avocado Oil :

Tools Needed

• Stove Top Or Griddle
• Electric Mix Or Mixing Spoon
• Laddle
• Skillet
• Large Mixing Bowl
• Measuring Cup
• Measuring Spoons

How To Make Gluten-Free Pancakes

Gather your dry ingredients and pour them into a large mixing bowl and stir well.

Next, add in all the wet ingredients and mix til fully combined. Allow batter to sit for 5-8 minutes before cooking.

Preheat your skillet to medium-low heat , and add roughly a tablespoon of butter into the pan. once the butte is sizzling add your pancake batter to the pan. Let cook till the top starts to bubble.

With your spatula check the color on the bottom of the pancake if it’s golden brown, then flip. Continue this cooking method through all the b cooking method through all the batter.

Once completely cooking all the pancakes add butter on top and drizzle with your favorite syrup!

 If you tried this recipe and liked it give it five stars

Printable Recipe Card

Fast Easy Paleo Friendly Gluten Free Pancakes

Parvati Humhara

Serve up these tasty totally gluten free pancakes for breakfast or whenever! These pancakes are so indulgent and delicious and 100% gluten free! Top with fresh berries, Bananas and mayple syrup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 12 minutes mins

Course Breakfast

Cuisine American

Servings 18

Equipment

• 1 Large Bowl
• Skillet
• Measuring Cups
• Measuring Spoons
• Spatula
• Whisk
• Laddle

Ingredients

  

• 1 Cup Sorgum Flour
• 3 Cup Almond Flour
• 1 Cup Tapioca Flour
• 1 Cup Avocado Oil
• 1 Tsp Salt
• ½ Cup Coconut sugar
• 1 Tbsp Baking Powder
• 1 Tsp Baking Soda
• 2 Tbsp Vanilla Extract
• 3 Whole Eggs
• A2 Whole Milk
• Butter for pan

Optional Toppings

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Instructions

 

• Gather all your dry ingrediants and pour them into a large mixing bowl and stir well.
  1 Cup Sorgum Flour, 3 Cup Almond Flour, 1 Cup Tapioca Flour, 1 Tsp Salt, ½ Cup Coconut sugar, 1 Tbsp Baking Powder, 1 Tsp Baking Soda
• Next, add in all the wet ingrediants and mix together til fully combined. Allow batter to sit for 5-8 minutes before cooking.
  1 Cup Avocado Oil, 2 Tbsp Vanilla Extract, 3 Whole Eggs, A2 Whole Milk
• Preheat your skillet to medium low heat , add roughly a tablespoon of butter into the pan. once the butte is sizzling add your pancake batter to the pan. Let cook till top starts to bubble.
  Butter
• With your spatula check the color on the bottom of the pancake if its golden brown, then flip. Continue this cooking method through all the batter
• Once completely cooking all the pancakes add butter on top and drizzle with your favorite syrup!

Notes

• Adjust the heat to the proper setting for your personal stovetop. Whatever medium-low is for your stove top adjust it to that.
• Gluten-free pancakes can burn very fast so ensure your heat isn’t too high. adjust the heat as you cook.
• You can tell if your heat is too high if your butter starts burning in the pan, this means it’s time to turn down your heat.
• Use a hand blender for even quicker prep time to make the batter.
• Tapioca flour be swapped out for potato starch or arrowroot powder.
• For a vegan option instead of eggs,butter and milk use: almond milk,flax egg and avocado oil

Keyword almond flour pancakes, Paleo, paleo pancakes

I love hearing from you! don’t forget to share your experience making this recipe, with me on YouTube or Instagram @agoodwifeparvati So I can share it too!