Gluten Free Pancake Recipe with Sorghum Flour

5 from 1 reviews


  • 3/4 cup sorghum flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon unrefined sea salt
  • 3 tablespoons white chia seeds (black chia seeds will also work)
  • 2 whole pastured eggs plus 1 egg white (separated (I like Vital Farms pastured eggs))
  • 3 tablespoons pure maple syrup
  • 2 tablespoons organic extra virgin coconut oil (melted (such as Barlean’s))
  • 5 teaspoons pure vanilla extract
  • 1/2 cup cooked brown rice
  • 1 cup water


  1. In a medium-sized mixing bowl, combine the sorghum flour, baking powder, baking soda, salt and chia seeds.
  2. In a high speed blender (such as a Vitamix), add the 2 egg yolks, maple syrup, coconut oil, vanilla, brown rice and water. Process until smooth and creamy. Pour the wet ingredients in with the dry.
  3. Add the 3 egg whites to the Vitamix and whip until light and fluffy. Carefully fold the whipped egg whites in with the pancake batter.
  4. Lightly oil the bottom of a heavy skillet and heat over medium heat. When the skillet surface is hot, ladle 1/4 cup batter for each pancake. Cook until small bubbles start to form, then flip the pancakes and continue cooking for about 1 1/2 minutes, or until golden.


I realize the 5 teaspoons of pure vanilla extract called for in the recipe may seem like a lot, but trust me, it works!