Brunch

Gluten free Multigrain Pancakes is for Breakfast.

Gluten free Multigrain Pancakes takes 5 minutes to prepare.

Gluten free Multigrain Pancakes takes 3 minutes to cook.

Gluten free Multigrain Pancakes makes 5 servings.

The ingredients for Gluten free Multigrain Pancakes are:

1/4 cup buckwheat flour
1/4 cup millet flour
1/4 cup brown rice flour
1 c. coconut yogurt or any other yogurt
1/2 tsp baking soda
1/4 tsp sea salt
1 large egg, beaten
1 tbsp butter, melted
Optional: fresh cranberries, blueberries, walnuts, pecans-diced

Here is how you make Gluten free Multigrain Pancakes:

1. Combine buckwheat flour, millet flour, brown rice flour and ground oat bran. Mix well. Add yogurt and blend until thoroughly combined. Cover and let sit overnight on the counter. It's optimal to let it sit for 12-24 hours in order for the grains to release their phytic acid.2. Add baking soda, salt and egg to soaked grain mixture and stir until just combined.3. Melt butter in cast skillet and spoon pancake batter onto skillet. Add desired add-ins to top of pancake. Cook until bottom is brown, flip and finish cooking. Serve with maple syrup or topping of choice.Serving Size: Makes 8-10 pancakesNumber of Servings: 5Recipe submitted by SparkPeople user CPATRICK9.

The nutritional information for Gluten free Multigrain Pancakes is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 124.5

• Total Fat: 3.9 g
• Cholesterol: 43.2 mg
• Sodium: 269.3 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 1.3 g
• Protein: 6.3 g

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