Gluten-Free Multigrain Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
½ cup brown rice flour½ cup millet flour½ cup oat flour (oat flour is sometimes contaminated with gluten while processing, so be sure to buy one that is labeled gluten-free)1½ tsp baking powder¼ tsp baking soda1½ cups almond milk mixed with 1 tsp balsamic vinegar2 heaping tbsp flax meal mixed with 9 tbsp water1 tsp pure vanilla extract
1.In a large bowl, mix the flours with the baking powder and soda using a wisk.
2.In another bowl mix the almond milk with the flaxmeal mixture and vanilla.
3.Add the wet mixture to the dry one, and mix well. Don't worry about overmixing, because gluten-free flours do not toughen up the way wheat does when mixed.
4.Heat a griddle and spray with a little oil. Pour about ¼ cup of batter on the griddle and let the pancake cook until bubbles appear around the sides and center, then flip and cook until the underside turns golden.
5.Serve hot.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEACH_NUT.
2.In another bowl mix the almond milk with the flaxmeal mixture and vanilla.
3.Add the wet mixture to the dry one, and mix well. Don't worry about overmixing, because gluten-free flours do not toughen up the way wheat does when mixed.
4.Heat a griddle and spray with a little oil. Pour about ¼ cup of batter on the griddle and let the pancake cook until bubbles appear around the sides and center, then flip and cook until the underside turns golden.
5.Serve hot.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEACH_NUT.
Nutritional Info Amount Per Serving
- Calories: 239.7
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 139.7 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 4.3 g
- Protein: 7.1 g
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