Saturday, March 9, 2013

Wheat Free Pancakes {Photos of Little Helper in our Kitchen}

My kids love pancakes. So the thought of never eating them again just because we've omitted wheat from our diet wasn't jiving with them (or me for that matter). Our first attempt at pancakes was okay, but they were more like a cross between an omelette and a pancake. So I've had to compromise just a little and play with our own recipe. I've learned that mixing several different kinds of flour yields the best results. I've also learned that sorghum flour performs most like regular wheat flour in baking. 

These turned out a-m-a-z-i-n-g! So delicious! I have a hard time believing there is no regular wheat flour in these. They turned our even better on my next try when I made the batter just a tad thicker. These are not completely gluten free (hence I didn't say that in the post title), I used a little bit of barley flour as you see in the ingredients. But that can easily be substituted with just another 1/3 cup of sorghum or millet flour (millet will make it a little more grainy texture). 

I'm giving you two options here, one using buttermilk (or kefir), and the other made with milk and yogurt. I used the latter, but both work about the same. You just have to watch the consistency of your batter as you make it, you can adjust as needed by adding a little more milk or a little more flour. It should look like baby food puree, even a little thicker - sour creamish :)

Here is a peek at Baby T 'helping' me in the kitchen. Usually he is just sitting in the baby carrier with me, but he will not let me do photography so I have to put him down!

This recipe serves 4 people, with leftovers for a snack


1 cup sorghum flour
1 cup flour blend (I used millet, barley, and tapioca. Use rice flour instead of barley for GF)
2 tbsp ground flaxseed (optional)
2 tbsp turbinado or 1 tbsp honey
pinch salt
1/4 tsp baking soda
1 tsp aluminum free baking powder
2 tbsp butter melted
2 large pastured eggs
1 1/2 cups buttermilk/kefir OR 1 1/2 cups milk with 1/2 cup whole milk yogurt and 1/4 cup coconut flour


1. In a large bowl combine the dry ingredients, the first 7.  
2. In a separate bowl beat together the butter, eggs, and last ingredients. 
3. In a stand mixer, combine wet and dry ingredients, mix well. 
4. Fry in preheated pan on medium-high on each side (wait until you see bubbles in the dough, then flip), make them any size you want but little ones are easier to flip.
5. Enjoy with some jam, yogurt, or honey!

If you make this recipe, we would love to know what you served it with or if you put a different spin on it! If you adapt this recipe and post it on your own blog, please link to Eco-Babyz, we would appreciate it :)

Enjoying the pancakes!

Ingredients contain affiliate links to where we usually buy them, your purchase supports Eco-Babyz at no extra cost to you. Thank you!


  1. Hooray! I've been looking for a good gluten free pancake recipe for a while now. I can't wait to give this recipe a try!


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