Gluten-Free Cinnamon Pancakes

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


  • 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


  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!

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