Multigrain Pancakes

Breakfast | 0 comments

Shared By: Laurie Steenwyk, RD

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Ingredients:

  • 1/2 cup Fenster Flour Blend© (see bread section)
  • 2 Tablespoons sorghum flour
  • 2 Tablespoons garbanzo, garfava or navy bean flour
  • 2 Tablespoons quinoa flour
  • 2 Tablespoons millet flour
  • 2 Tablespoons ground flax seeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 eggs
  • 1 1/4 cups buttermilk or milk substitute
  • 2 Tablespoons vegetable oil

Directions:

  • Combine dry ingredients in a bowl.
  • Add buttermilk, egg and vegetable oil on top of the dry ingredients.
  • Combine all ingredients until well blended.
  • Pour onto hot griddle or waffle iron and cook for 2-4 minutes, flipping pancakes halfway through the cooking time.
  • Serve hot with your favorite toppings.

Makes approximately 8 4-inch pancakes or 5 large waffles.

Helpful Hints:

  • You can substitute any of the following flours for the quinoa or the millet flour: buckwheat, teff or amaranth.
  • For a simpler recipe with fewer ingredients, increase the sorghum and bean flours to 1/4  cup each and omit the quinoa and millet flours.
  • You can also use most commercial GF flour blends instead of the Fenster Flour Blend© with good results.
  • For quicker pancakes in the morning, mix all the dry ingredients in a bowl the night before; then add the liquids in the morning.  You’ll have fresh waffles or pancakes in less than 10 minutes.

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