Fluffy Gluten Free Multi-Grain Vegan Pancake Recipe

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Perfect for a lazy weekend morning brunch.  Wake up, take your time, and enjoy the day.  The pancakes don’t take long to make so enjoy the company of whoever you are with,  read the newspaper or whatever you like to do on the weekend.

Whether you eat vegan or gluten-free on a regular basis or not, these pancakes can be enjoyed by everyone.   Neither taste nor texture is sacrificed here with this blend of 4 different flours and almond milk.  These pancakes actually have more flavour than your regular pancakes because of the different flavours the flours offer.

You can also make the batter, and keep it in the fridge to make pancakes for a weekday breakfast treat.

What is great about these pancakes is that they are more nutrient dense than your typical pancake made from refined wheat flour.  I know many of you probably don’t have all these flours stocked in your pantry at the moment but they are all easy enough to find at most health food stores. Why limit your self to wheat flour?  There are so many different types out there that can be used for all sorts of different recipes.

On top of being more nutritious and tastier they also turned out nice and fluffy.  Just the way I like it.

I definitely consider pancakes a comfort food.  They are especially good as the weather gets colder.  Give them a try and let me know how you like them.

 

Fluffy Gluten Free Multi-Grain Vegan Pancake

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Ingredients

Dry

1/2 cup buckwheat flour
1/4 cup quinoa
1/4 cup millet flour
1/8 cup amaranth flour
1/8 cup coconut sweetener (sap)
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
a pinch of sea salt

Wet

1/4 cup ground flax seeds
1 cup water
1 cup almond milk
1/2 teaspoon vanilla extract

coconut oil for cooking

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Instructions

In a bowl or measuring cup mix together the ground flax seeds and 1 cup of water. Set aside for 10 minutes.

In a large mixing bowl mix together the dry ingredients.

Mix in the almond milk and vanilla extract with the water and flaxseed mixture. Whisk well.

Preheat a large non-stick pan on medium heat.

Create a well in the middle of the dry mixture and pour in the wet mixture, mixing well until everything is combined and the batter is smooth.  When the pan is hot add a little coconut oil to the pan. Just enough to lightly coat the bottom of the pan.

Now add a ladle of batter to the pan.  The exact size of the pancake can be modified to your liking.  Cook for a few minutes, until the pancake starts to bubble.  Flip and cook for a few minutes on the other side.

Keep the pancakes that are ready on a plate in the oven on the lowest heat until you are ready to serve.

Serve with maple syrup and top with your favourite fresh fruit and/or nuts.

Serves 2-3.

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