These gluten-free pancakes are infused with cinnamon and vanilla for a rich, comforting finish. Serve with a side of warm maple syrup and Sunday brunch is ready to go!

Prep Time: 5 minutes

Total Cook Time: 25 minutes

Serves: 4-6

Ingredients

• 1 3/4 cups sorghum flour
• 1/4 cup buckwheat flour 
• 1/4 cup almond flour 
• 1/4 cup potato starch (not flour) or tapioca starch
• 1 1/2 teaspoons baking powder 
• 3/4 teaspoon kosher salt 
• 3/4 teaspoon xanthan gum 
• 1 tablespoon Organic True Cinnamon Ground
• 2 cups whole milk
• 2 eggs, beaten
• 1/3 cup honey
• 1 teaspoon Organic Vanilla Extract

Directions

1. Heat up a griddle or flat frying pan to medium heat.
2. Whisk together dry ingredients.
3. In a separate bowl whisk together wet ingredients and slowly pour into the dry while stirring until mixture is smooth.
4. Pour 1/2 cup onto the hot griddle and flip when the mixture first bubbles.
5. Serve with warm butter and maple syrup!