Gluten Free pancakes

Alright so the weekend is coming and I feel a Saturday morning comfort food breakfast coming on.  I’ve certainly been doing my best to transition into a gluten-free “Lifestyle”.  It’s certainly a tough changeover but not so much that the food isn’t tasty, cause trust me it is!  But it’s the whole learning curve that is the tough part.  I continue to play with the food and feel out what flours work well together, what works as binding agents (aside from the usual xanthum gum).  However luckily I love food,  experimenting with it and especially cooking so it’s not something I do begrudgingly.  Besides my stomach thanks me…it’s definitely easier on the system.

Ok where was I….ahhh yes comfort food breakfast.  For breakfast I generally do Greek Yogurt with fruit, or gluten-free oats, or just toast (gluten-free of course).  But time for an indulgence  with perhaps some fruit with real maple syrup….yummers!

I’ve modified the recipe a couple times but this is one of my favorites:


  • 1/3 c Sorghum flour
  • 1/3 c brown rice flour
  • 1/2 c all gluten-free purpose flour (or millet flour)
  • 1/2 c tapioca starch
  • 2 tsps Gluten Free baking powder
  • 1 tsp xanthum gum
  • ½ tsp sea salt (optional)
  • 1 ½ c milk (non dairy or rice mild works also)  (Feel free to add a touch more if the mix is too thick for you)
  • I flax-seed egg (ground flax seeds with water)
  • 1 tsp Organic coconut oil (melted) or EVO if you prefer
  • 2 apples


  First thing to do before making the mix is peel the apples, slice thinly and put in fry pan (or on griddle) over medium heat for 3-4 minutes per side or until soft:  When cooked set aside on plate to later put into pancake.

  • Prepare your flax egg by mixing 3 tbsp water with 1 tbsp ground flax seed and set it aside to thicken for at least 5 minutes.
  • In a large bowl mix together the sorghum flour, brown rice flour, all purpose flour (or millet flour), the tapioca starch, baking powder, xanthum gum and salt.
  • In a separate bowl combine thoroughly the milk, EVO (or melted coconut oil) and the flax egg previously set aside.
  • When liquids are well mixed pour them into the bowl with the dry ingredients and mix thoroughly to ensure there are no lumps.  Let site for about 5 minutes to thicken.  If batter is thicker then you prefer dont forget you can add a bit more milk.

  • Heat a large fry pan or skillet on medium heat and grease lightly with coconut oil or regular cooking spray is fine as well.
  • Scoop batter onto griddle (pan), layer in apples (as many or few as you prefer) and cook for about 3 – 4 minutes per side.

  • You’ll know to flip when bubbles start to appear across the top of the pancake.

Top with some fresh fruit and/or syrup ….enjoy!!




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