Gluten free Multigrain Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/4 cup buckwheat flour1/4 cup millet flour1/4 cup brown rice flour1 c. coconut yogurt or any other yogurt1/2 tsp baking soda1/4 tsp sea salt1 large egg, beaten1 tbsp butter, meltedOptional: fresh cranberries, blueberries, walnuts, pecans-diced
1. Combine buckwheat flour, millet flour, brown rice flour and ground oat bran. Mix well. Add yogurt and blend until thoroughly combined. Cover and let sit overnight on the counter. It's optimal to let it sit for 12-24 hours in order for the grains to release their phytic acid.
2. Add baking soda, salt and egg to soaked grain mixture and stir until just combined.
3. Melt butter in cast skillet and spoon pancake batter onto skillet. Add desired add-ins to top of pancake. Cook until bottom is brown, flip and finish cooking. Serve with maple syrup or topping of choice.
Serving Size: Makes 8-10 pancakes
Number of Servings: 5
Recipe submitted by SparkPeople user CPATRICK9.
2. Add baking soda, salt and egg to soaked grain mixture and stir until just combined.
3. Melt butter in cast skillet and spoon pancake batter onto skillet. Add desired add-ins to top of pancake. Cook until bottom is brown, flip and finish cooking. Serve with maple syrup or topping of choice.
Serving Size: Makes 8-10 pancakes
Number of Servings: 5
Recipe submitted by SparkPeople user CPATRICK9.
Nutritional Info Amount Per Serving
- Calories: 124.5
- Total Fat: 3.9 g
- Cholesterol: 43.2 mg
- Sodium: 269.3 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 1.3 g
- Protein: 6.3 g
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