In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Coconut Sorghum Pancakes
Free from gluten, eggs, dairy, and sugar.
- 1/4 c. flax meal
- 1/2 c. hot water
- 1/4 c. arrowroot powder
- 2/3 c. coconut flour (I like to make my own)
- 2 c. sorghum flour
- 1 1/2 T. baking powder
- 1/2 t. kosher salt
- 3 c. coconut milk (I like to make my own)
- 1/4 c. olive oil (or melted coconut oil, or applesauce)
Combine flax meal and hot water and let stand until gelled.
In large bowl, whisk together remaining dry ingredients. Set aside.
When flax is ready, stir in milk and oil, the pour into the dry ingredients, stirring to combine.
Pour 1/4 cupfuls of batter onto hot skillet and cook until bubbly and lightly browned on the edges. Flip and repeat.
Adapted from Miso Vegan.
Don’t forget to pin these Coconut Sorghum Pancakes for later!
And make sure you check out my other favorite pancakes…
These look great – and are made with ingredients I usually use. Will pin and try soon. Thanks. (I saw some of you posts on Good Tips Tuesday.)
Thanks for stopping by and pinning, Abi! I hope you enjoy the pancakes!
Made them this morning. Everyone enjoyed them; they have a good pancake quality that is missing in many GF recipes.
Thanks for letting me know, Abi! I'm so glad your family enjoyed them! 🙂
I tried these and loved them. As did my other brunch guests. A rare find using coconut flour in GF and vegan pancakes – so fantastic! Many thanks!
I’m so glad to hear that you enjoyed them, Andy! Thank you so much for stopping back in to let me know. 🙂
Wow great recipe! I’ve been searching for something like this for a while!
I hope you enjoy them, Kati!
Best gluten free pancakes ever.
Thanks so much, Stacy!
What can you use in place of arrow root powder? No available where I live….
You could use cornstarch, tapioca flour, or potato starch in place of the arrowroot powder. 🙂
I had a question about this recipe. I think it tasted pretty good which is a win for gluten free vegan cooking, but my batter was not at all pourable. It was almost like the texture of a roux. Is this normal? Perhaps I did something wrong? If you have any suggestions? Perhaps more flax would help?
Yes, that is pretty normal for gluten-free pancake batter. It tends to be thicker.