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Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil) Calories
High fiber, gluten-free, contains protein and healthy fats
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil) (60 g) has 126 calories. That works out to 210 calories per 100 g. It contains 16.2 g of carbs, 4.5 g of protein, 4.5 g of fat and 3.1 g of fiber. Its 0.4 mg of Manganese covers 18% of the Daily Value. Its glycemic index is 45 (medium), so it raises blood sugar at a moderate pace.
Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil) Nutrition Facts
Selected: 1 piece (medium) · 60 g
126
KCAL / 60G
Carbs
16.2g
· 6% DV
Protein
4.5g
· 9% DV
Fat
4.5g
· 6% DV
Fiber
3.1g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 15% · Fat 32%
Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil) nutrition facts table · 1 piece (medium) (60 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 126 kcal | |
| Total fat | 4.5 g | 6% |
| Saturated fat | 0.9 g | 5% |
| Trans fat | 0 g | |
| Sodium | 108 mg | 5% |
| Total carbohydrate | 16.2 g | 6% |
| Fiber | 3.1 g | 11% |
| Protein | 4.5 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil)?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 126 kcal |
| 1 piece (small) | 40 g | 84 kcal |
| 1 piece (large) | 90 g | 189 kcal |
| 100 g | 100 g | 210 kcal |
| 2 piece (double) | 120 g | 252 kcal |
| 1 serving (medium) | 120 g | 252 kcal |
| 3 piece (triple) | 180 g | 378 kcal |
| 1 serving (large) | 180 g | 378 kcal |
Calculated from 210 calories per 100 g.
Frequently Asked Questions About Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil)
How do you make a gluten-free pancake with sorghum, oats, psyllium, chia, cocoa, eggs, and olive oil?
Mix the dry ingredients, then stir in the eggs, olive oil, and enough milk or water to make a thick, pourable batter. Let it rest briefly so the psyllium and chia absorb liquid, then cook over medium-low heat.
Why does a gluten-free pancake with psyllium and chia turn gummy?
Psyllium and chia absorb a lot of liquid, so an overly thick batter or a thick pancake can turn gummy in the middle. Add enough liquid for a pourable consistency and cook thinner pancakes over moderate heat.
Why does my sorghum gluten-free pancake fall apart when I flip it?
Sorghum flour has no gluten to hold the pancake together, and the chia and psyllium need time to bind the batter. Let it rest, wait until the surface looks set, and flip gently with a wide spatula.
Can you make this gluten-free pancake without eggs?
Yes, but the texture may be more fragile because the eggs help bind and lift the batter. A flax or chia egg can help hold it together, though chia is already in the recipe, so allow extra time for the batter to thicken.
Can you use rolled oats instead of oat flour in a gluten-free pancake?
Yes, if you grind the rolled oats into a fine flour first; whole flakes can make the pancake uneven and harder to flip. For someone avoiding gluten, choose oats specifically labeled or certified gluten-free.
Can people with celiac disease eat this gluten-free pancake?
They can if every ingredient, especially the oats, is verified gluten-free and protected from cross-contact during preparation. Some people with celiac disease also react to oats, so discuss oat tolerance with your clinician or dietitian.
Can you leave the cocoa out of a gluten-free pancake recipe?
Yes. Removing cocoa changes the flavor and can make the batter a little looser, so add a small amount of sorghum or oat flour if needed to keep it thick enough to pour.
Can you prepare gluten-free pancake batter the night before?
Yes, refrigerate it covered, but expect it to thicken as the psyllium and chia absorb liquid. Stir it before cooking and add a little milk or water if it no longer pours easily.
How should you store and reheat gluten-free pancakes?
Refrigerate cooked pancakes in a sealed container and use them within 3–4 days. Reheat them in a skillet or microwave; for longer storage, freeze them in layers separated by baking paper.
What toppings go well with a cocoa gluten-free pancake?
Fresh berries or sliced banana balance the cocoa, while plain yogurt adds a creamy topping. For a richer option, try tahini or nut butter; use a small drizzle of syrup if you want extra sweetness.
Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil) Vitamins & Minerals
Vitamins
Biotin
4.2µg · 14% DV
B2
0.11mg · 8% DV
B1
0.08mg · 7% DV
B12
0.15µg · 6% DV
Minerals
Manganese
0.42mg · 18% DV
Phosphorus
66mg · 9% DV
Copper
0.08mg · 9% DV
Selenium
4.2µg · 8% DV
Sodium
108mg · 5% DV
Potassium ⭐
102mg · 3% DV
Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil)
To burn the 126 calories in 1 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil)?
Made with sorghum and oat flour, psyllium, chia, cocoa, eggs and olive oil, this Gluten-Free Pancake is a contemporary take on the familiar pan-cooked breakfast rather than a dish tied to one traditional region. Cocoa brings a gentle chocolate flavour, while chia and psyllium give the soft pancake a pleasantly hearty texture.
Serve it warm for breakfast or a snack, with fruit, yoghurt or a little nut butter; it also works well alongside tea or coffee. It provides fibre as well as protein from the eggs and fat from olive oil, making it more substantial than a plain flour pancake. For a lighter topping, choose fresh fruit instead of a sweet syrup.
How Nutritious Is Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil)?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil) Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil) Contain Allergens?
Contains these allergens:
Which Diets Is Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil) Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Gluten-Free Pancake (Sorghum, Oat, Psyllium, Chia, Cocoa, 2 Eggs, Olive Oil) Fat Profile
SATURATED
0.9g
MONOUNSATURATED
1.92g
POLYUNSATURATED
1.26g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.