Gluten-Free Multigrain Pancakes
Gluten-Free Multigrain Pancakes made with healthy, wholegrain flours and without any gums and starches
In a large bowl, mix the flours with the baking powder and soda and salt using a wisk.
In another bowl mix the almond milk with the flaxmeal mixture and vanilla.
Add the wet mixture to the dry one, and mix well. Don't worry about overmixing, because gluten-free flours do not toughen up the way wheat does when mixed.
Heat a griddle and spray with a little oil. Pour about 1/4 cup of batter on the griddle and let the pancake cook until bubbles appear around the sides and center, then flip and cook until the underside turns golden.