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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

Teri-Ann Carty
These gluten free babies are bound to have you building stacks of pancakes many more mornings!
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Servings 2 pancakes

Equipment

  • stove

Ingredients
  

  • ½ cup buckwheat flour
  • ½ cup sorghum flour
  • 3 tbsp baking powder
  • ½ tsp fine sea salt
  • 1 tsp cinnamon
  • 2 tbsp liquid coconut oil
  • 1 flax egg (1 tbsp ground flax and 2 1/2 tbsp warm water)
  • 1 cup non dairy milk (I use homemade cashew, link to recipe in notes)

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
Keyword dairy free, gluten free, nut free, pancakes, plant based, vegan

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