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Gluten-Free Protein Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 servings


  • 1/2 cup original almond milk
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon sorghum syrup, or maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon apple cider vinegar
  • 2 large eggs, or 3 flax eggs*
  • 1 cup almond flour, or almond meal
  • 1/2 cup sorghum flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon coconut oil, to grease pan


  1. In a medium-sized mixing bowl, add all liquid ingredients. Mix well and set aside.

  2. In a separate bowl, add the dry ingredients. Combine. Add the liquid ingredients to the dry ingredients and combine with a whisk, hand mixer, or fork.

  3. Place griddle or pan over medium heat and add coconut oil to grease the surface. Using a tablespoon, pour batter onto griddle to form silver dollar pancakes. Cook for 2 to 3 minutes, or until the bottoms are golden brown. You can peek under the pancakes before flipping to prevent them from burning. Flip pancakes carefully and cook for another minute or two until golden brown.

  4. Serve hot with sorghum syrup, maple syrup, or your choice of nut or seed butter.

Recipe Notes

Nutrient Analysis:
Serving size: 7 (1-tablespoon) size pancakes, Calories: 180 calories, Fat: 12 grams, Saturated fat: 3 grams, Carbohydrates: 13 grams, Sugar: 3.5 grams, Sodium: 188 milligrams, Fiber: 2.5 grams, Protein:6grams, Cholesterol: 53 milligrams

*For flax eggs: Combine 1/2 cup water and 4 tablespoons ground flax. Let sit for 5 minutes.

Triad to Wellness has provided nutrition communication services to The Sorghum Checkoff. However, we were not compensated for this post. All opinions are our own.