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. Here’s the recipe, all. Enjoy!

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Multigrain Pancakes [Vegan, Gluten-Free]

Serves

8 pancakes

Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup millet flour
  • 1/2 cup oat flour (oat flour is sometimes contaminated with gluten while processing, so be sure to buy one that is labeled gluten-free)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Salt to taste
  • 1 1/2 cups almond milk mixed with 1 tsp balsamic vinegar
  • 2 heaping tbsp flax meal mixed with 9 tbsp water
  • 1 tsp pure vanilla extract
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Preparation

  1. In a large bowl, mix the flours with the baking powder and soda and salt 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 1/4 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.
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