Multigrain Pancakes

Multigrain Pancakes

Ah yes, it’s time for another pancake recipe. Now, I happen to love this staple recipe and I make this recipe when I’m in a hurry and I adore this pumpkin version, but I needed to add in this multigrain recipe which is filling and so delicious! I’ve included my favorite gluten-free high-protein flour recipe here, which is a staple in my fridge. I love to have a recipe ready flour on hand at all times so I’m ready to bake. Note: make sure to bring your flour to room temperature before baking – it really makes a difference in the finished product. These pancakes are tender and really fill you up! My boys normally eat almost a whole batch of pancakes, but only ate 3 of these because they filled them up with fiber and goodness. We love different toppings on pancakes at our house, but some of our favorites are of course the traditional Earth Balance Spread and pure maple syrup AND Black Raspberry Jam. These are a warm, delicious way to start your day! Enjoy!

Multigrain Pancakes 2

Multigrain Pancakes 3


Multigrain Pancakes 4

1 cup high-protein power flour blend (recipe below)

3/4 cup buckwheat flour or millet flour

1/3 cup almond flour or hazelnut meal

2 tablespoons coconut sugar

2 teaspoons baking powder

1/2 teaspoon ceylon cinnamon

1 3/4 cups almond milk or coconut milk

4 tablespoons grape seed oil or coconut oil, melted

2 tablespoons honey

3/4 cup unsweetened applesauce

Preheat a griddle to medium/medium-high heat. Whisk together the flours, nut meal, coconut sugar, baking powder and cinnamon in a large bowl. In a separate bowl, combine milk, oil, honey and applesauce. Add liquid ingredients to the dry ingredients and mix gently with a fork, just to combine. For each pancake, spoon 1/4 cup batter onto the griddle and cook until bubbles begin to form on the surface and edges start to dry, about 2 to 3 minutes. Flip and cook another 2 minutes or until lightly browned on the bottom. Serve warm or keep warm in an oven set on 200 degrees F.

High-Protein Power Flour Blend

1½ cups sorghum flour
1 cup millet flour or amaranth flour
1 cup tapioca starch/flour
½ cup arrowroot starch
3 teaspoons xanthan gum
1½ teaspoons salt
Blend well. Place in tightly sealed container and refrigerate.

(Adapted slightly from Recipe Source: Gluten Free & More)

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