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