Gluten Free Multi-Grain Pancakes

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.