Gluten-free Multigrain Pancakes

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Difficulty: Hard

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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)
  • 1.5 tsp - baking powder
  • 1/4 tsp - baking soda
  • Salt to taste
  • 1.5 cups - almond milk mixed with 1 tsp balsamic vinegar
  • 2 heaping tbsp flax meal mixed with 9 tbsp water
  • 1 tsp - pure vanilla extract

How to Make Gluten-free Multigrain Pancakes

  • In a large bowl, mix the flours with the baking powder and soda and salt using a whisk.
  • In another bowl, mix the almond milk with the flax meal mixture and vanilla.
  • 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.
  • 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 centre, then flip and cook until the underside turns golden.
  • Serve hot.
  • Recipe Courtesy: Holy Cow Vegan

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