Sorghum Pancakes

Store pancakes in even numbers (two, four or six work best) in resealable freezer bags for a speedy breakfast. Come Monday morning, simply pop them into the toaster right out of the freezer. Bonus: These pancakes are gluten-free!

Find more breakfast recipes here.

Prep Time
20 min
Cook Time
5 min
25 min


  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 2 tbsp ground flaxseeds
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1½ cups unsweetened soy milk
  • 1½ tbsp 
grape seed oil or liquid coconut oil, divided
  • 1 tbsp pure maple syrup
  • 1 tsp 
pure vanilla extract


  1. To a medium bowl, add flours, flaxseeds, baking powder, baking soda and salt and mix thoroughly. In a separate medium bowl, whisk together milk, 1 tbsp oil, maple syrup and vanilla. Add dry ingredients to wet and mix until completely incorporated and no lumps remain. Set aside for 5 minutes.
  2. In a large sauté pan or griddle on medium-high, heat ¼ tsp oil thinly brushed across surface of pan.
  3. Add 4 ¼-cup mounds of batter to pan and let cook until sides turn golden and middle is firm, about 2 minutes. Flip and cook for another minute. Set aside.
  4. Repeat with remaining oil and batter. Top with fresh berries and maple syrup, or spread nut butter between 2 pancakes for a sandwich.
  5. If freezing, let pancakes cool before placing between parchment paper and storing in a resealable bag in the freezer. When ready to eat, simply remove from freezer and pop into the toaster.

Nutrition Information

  • Serving Size 2 pancakes
  • Calories 237
  • Carbohydrate Content 33 g
  • Cholesterol Content 0 mg
  • Fat Content 9 g
  • Fiber Content 4 g
  • Protein Content 6 g
  • Saturated Fat Content 1 g
  • Sodium Content 646 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 6 g