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Buckwheat Sorghum Pancakes

These gluten free high protein pancakes are a stack of happiness! They are gluten free, dairy free and super easy to make.

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I have been making these pancakes for quite some time now and I’d say it’s high time they made it to the blog! 

I’ve been stacking these beauties as high as I can get them (so far no toppling I might add🤗) but I’m also a fan of fanning them out for a more personal approach haha… 

There are SO many ways to top these beauties but my personal favourite is with one of my homemade granolas, sliced banana, blueberries, maple syrup (preferably from my parents stash) and a healthy drizzle of almond butter.. 

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Buckwheat Sorghum Pancakes

These gluten free babies are bound to have you building stacks of pancakes many more mornings!
5 from 2 votes
Print Pin Rate
Servings: 3 pancakes
Author: Teri-Ann Carty
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Equipment

  • stove

Ingredients

  • ½ cup buckwheat flour
  • ½ cup sorghum flour
  • 1 tbsp baking powder
  • ½ tsp fine sea salt
  • 1 tsp cinnamon
  • 2 tbsp coconut oil melted
  • 1 flax egg (1 tbsp ground flax and 2 1/2 tbsp warm water)
  • 1 cup milk (I use homemade cashew)
US Customary - Metric

Instructions

  • Prepare flax egg and set aside for 5 minutes until it starts to gel.
  • In the meantime, in a separate bowl, sift all dry ingredients and set aside.
  • Once flax is gelatinous add milk, liquid coconut oil(*see notes) and whisk. Add wet to dry. There is a very good chance you may need to add more milk. Don't be shy.. Add more until you get your desired consistency.
  • Mix well so there are no dry ingredients hiding in your batter.
  • Heat a non-stick pan with coconut oil. Drop into desired sized cakes and wait for some bubbles to appear until flipping. I store in a preheated oven until all are done and then go to town with either stacking or fanning. Load 'em up with whatever toppings you have on hand and scarf them down !!

Notes

  • If your milk is cold your liquid coconut oil may start to harden making for a fine mess. Warm the milk or leave out at room temp so you avoid this.  I learned this the hard way....If you forget this step simply warm the hardened oil and milk concoction in the microwave or stovetop.  You can bring it back I promise..  
  • Also, note that the batter recipe is sugar-free.  I don't add any sweetener to my flapjacks but if you like it a bit sweeter feel free to add 1-2 tbsp of sweetener of choice.  The fruit, granola and maple syrup at the end makes this decadent as it is.
Check out these recipes that really compliment these pancakes
Homemade Cashew Milk
Granola

Nutrition

Serving: 1pancake | Calories: 287kcal | Carbohydrates: 36g | Protein: 7g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 847mg | Potassium: 330mg | Fiber: 5g | Sugar: 5g | Vitamin A: 134IU | Vitamin C: 0.05mg | Calcium: 361mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

7 Responses

    1. Hey Urvi, Thanks for your question – it helped me notice that there was an error on the recipe card. You actually will only want to use 1 tbsp baking powder, no baking soda in this recipe! I hope you enjoy 🙂

      Reply

  3. I’m not a fan of buckwheat and indeed I have tried to like it. Alas, do you think this recipe would work using all sorghum flour?

    Reply

  4. 5 stars
    These pancakes came out and tasted great!
    As I often do, I made some changes:
    Used 1 T. Melted. Coconut oil and 1 T. Applesauce
    I added a tiny bit extra milk and few T. (Unmeasured) of white gluten free flour blend
    Added 2 T. Date sugar
    Otherwise I followed he recipe exactly including sifting dry ingredients and warming the milk.
    I also added some mini chocolate chips and blueberries
    My husband and I both loved them! I’m saving the recipe!

    Reply

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