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Gluten Free, Dairy Free Pancakes

My journey into gluten free living started when my daughter was 6 weeks old. She suffered from colic. I was already avoiding dairy, eggs, citrus and for the most part soy. She was still vomiting and crying uncontrollably every night for 5+ hours. I finally decided to cut out gluten and see if that helps. I hated that she was hurting and I couldn’t help her. After 2 weeks, her colic was gone and hasn’t come back since. I know what it’s like to try to live with special dietary needs. I am lactose intolerant and allergic to corn. Well corn is in EVERYTHING. Especially gluten free foods. My mom has to be gluten free for a couple years now and has been a great support for me. She has some wonderful, delicious recipes and has modified them to be as corn free as possible for me.

One breakfast that kids and adults alike love is pancakes. I have missed pancakes. I use to do whole wheat and buckwheat flour pancakes with cinnamon with my son. I haven’t tried buckwheat flour without the whole wheat as I don’t have access to my vitamix to make my own buckwheat flour and I am having a hard time finding buckwheat flour by itself. My mom made these amazing pancakes a couple weeks ago, and oh my goodness….amazing. They are sweet and filling. Be warned though, gluten free falls apart easier than foods containing gluten. These are more…sticky than other gluten free recipes we’ve tried, but still aren’t the same as bisquick pancakes.

Here is the recipe:


  • 1 1/4 cup sorghum flour
  • 1/2 cup coconut flour
  • 1/2 cup almond meal
  • 3 tsp sugar in the raw
  • 3 tsp baking powder (try to get aluminum free)
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup vanilla almond milk
  • 2 tbsp butter, melted (dairy free option is 2 tbsp melted coconut oil)


  • In one mixing bowl, combine all the dry ingredients. Sorghum flour, coconut flour, almond meal, sugar, baking powder and salt.
  • In another smaller mixing bowl, whisk eggs, milk and butter (or coconut oil), then add to dry ingredients. Mixing just until moistened. Be careful to not over mix.
  • In a hot griddle, put down a little butter or coconut oil and make your pancakes.
  • Add your favorite topping. We like to use a fruit compote or pure maple syrup.

I hope you enjoy these pancakes as much as we do.



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About Us

Hi friend!

I’m Marian Mitchell, Health Coach, Chronic Illness Warrior, Mom, and Food Lover. I help you navigate the food and lifestyle side of Chronic Disease Management with coaching, meal plans, recipes, podcast, and this blog. You can thrive without eating the same 4 things every day. I’m here to show you how.

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