Gluten-Free Multigrain Pancakes

Gluten-Free Multigrain Pancakes
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Gluten-Free Multigrain Pancakes calories by ingredient
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Introduction

This pancake recipe is extremely versatile. Use your own mix of flours: I used brown rice, millet and oat. I also mixed in some almond milk. They were light and fluffy and quite perfect. This pancake recipe is extremely versatile. Use your own mix of flours: I used brown rice, millet and oat. I also mixed in some almond milk. They were light and fluffy and quite perfect.
Number of Servings: 4

Ingredients

    cup brown rice flour
    cup millet flour
    cup oat flour (oat flour is sometimes contaminated with gluten while processing, so be sure to buy one that is labeled gluten-free)
    1 tsp baking powder
    tsp baking soda
    1 cups almond milk mixed with 1 tsp balsamic vinegar
    2 heaping tbsp flax meal mixed with 9 tbsp water
    1 tsp pure vanilla extract


Directions

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 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.

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