Breakfast

Gluten-Free Multigrain Pancakes is for Breakfast.

Gluten-Free Multigrain Pancakes takes 5 minutes to prepare.

Gluten-Free Multigrain Pancakes takes 10 minutes to cook.

Gluten-Free Multigrain Pancakes makes 4 servings.

The ingredients for Gluten-Free Multigrain Pancakes are:

? 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

Here is how you make Gluten-Free Multigrain Pancakes:

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 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user BEACH_NUT.

The nutritional information for Gluten-Free Multigrain Pancakes is:

• 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

The dietary needs meet for Gluten-Free Multigrain Pancakes is Gluten Free