Gluten Free Multi-Grain Pancakes

Gluten Free Pancakes and Sunday Morning:
A perfect combination

I've been trying to make tasty gluten free, dairy free, and egg free pancakes. I had one effort that paid off. But I still was on the hunt for another recipe. So, I kept trying. One batch after the next, tossed in the trash, never to see the light of day. Not one to give up, I think I might've stumbled upon a trick to make these suckers work.

I decided to think outside of the box. "What are some of the ways I bake gluten free bread without eggs or dairy?", I asked myself. I've been using agar and sure-jel to set up the bread. Well, guess what? Voila, it worked on the pancakes. They're not gooey on the insides. They taste like a pancake or at least what I remember a pancake tastes like! And for my money, even better, these pancakes have a fair amount of protein from the teff flour.

So, come Sunday morning, grab a newspaper and a cup of something hot to drink, and give these babies a try.

Multi-Grain Gluten Free Banana Pancakes

1 tbsp flaxseeds
1 ripe banana
3/4 cup soymilk
1 1/2 tsp vanilla extract
1 1/2 tsp honey or agave
1 tsp canola or vegetable oil
1/4 cup brown rice flour
1/4 cup teff flour
2 tbsp light buckwheat flour
2 tbsp sweet rice flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp agar
1/2 tsp surejel
1/4 tsp cinnamon
1/8 tsp sea salt

1. Put the whole flaxseeds in a blender and whir until finely ground. Add the banana, soymilk, vanilla, honey, and 1/2 tsp of the oil. Blend until fully combined.

2. Combine the brown rice flour, teff flour, light buckwheat flour, sweet rice flour, baking powder, baking soda, agar, surejel, cinnamon, and sea salt in a large bowl. Add the flax banana mixture and blend until well-mixed. (I did this in my Vitamix blender.)

3. Heat your griddle (or whatever you will cook the pancakes on) over medium heat. Brush with the remaining oil (or use vegetable spray) if you're not using a non-stick surface.

4. Pour a little less than 1/4 cup of batter onto the hot griddle. It is imperative that you not peek or turn until you see bubbles forming on the top of the pancakes. They should also have dry edges. Once they're ready to flip, use a spatula and turn them to cook on the other side - should take about another minute or so. BTW, if you pour too much batter, you run the risk of burning the outside of the pancakes and undercooking the insides.

Serve with your favorite topping. I love chopped pecans, diced bananas and real maple syrup.

Click here for printable recipe.