Gluten-Free Sunday Pancakes

Make these gluten-free pancakes a part of your weekend breakfast tradition.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 cup sorghum flour
  • ½ cup arrowroot starch
  • 1½ tsp. baking powder
  • 1 tsp. sugar
  • ½ tsp. salt
  • ¼ tsp. xanthan gum
  • 2 tsp. vanilla extract
  • 1 cup almond milk
  • 1 large egg
  • 2 Tbsp. olive oil
  • 4 Tbsp. butter
  • ¼ cup maple syrup


  • In a medium bowl whisk together the sorghum flour, arrowroot starch, baking powder, sugar, salt, and xanthan gum. Make a well in the center of the dry ingredients and add the vanilla, almond milk, egg, and olive oil. Whisk together until you have a thickened batter.
  • Grease a large, heavy-bottomed skillet or nonstick pan with olive oil. Heat pan on medium-high heat until hot enough to make a drop of water sizzle. Pour ¼ cup of batter per pancake onto the hot skillet.
  • Cook until bubbles form on the top and the edges are slightly dry. Flip with a spatula and cook the opposite side for 1–2 minutes. Serve hot with butter and maple syrup.