Gluten free Multigrain Pancakes

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Gluten free Multigrain Pancakes calories by ingredient
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Number of Servings: 5


    1/4 cup buckwheat flour
    1/4 cup millet flour
    1/4 cup brown rice flour
    1 c. coconut yogurt or any other yogurt
    1/2 tsp baking soda
    1/4 tsp sea salt
    1 large egg, beaten
    1 tbsp butter, melted
    Optional: 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.

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