Multi-Grain Gluten Free Pancakes featuring Buckwheat with Raspberry Sauce
Multi-Grain Gluten Free Pancakes with Raspberry Sauce
The first five times i made this recipe, the pancakes were different every time, as i adapted the recipe depending on how my husband and i liked the last batch. From then on they have remained more or less the same, depending only on what flours i have.
I have come to like these particular pancakes better than my long favorite whole wheat ones. And with all the flavors, even a person new to low fat cooking might not miss the oil.
Makes about 21 ¼ c. pancakes
Preparation about 45 minutes, including time to do other things like the rest of the meal
Freezes well
Best fresh off the stove
¾ c. brown rice flour
¾ c. buckwheat flour
¼ c. sorghum flour
¼ c. amaranth flour
2 T. ground flax seeds
¼ c. vegan sugar (raw is fine)
1 T. baking powder
1 t. baking soda
1 t. agar agar (flakes or powder)
½ t. salt
2 c. vegan milk
Heat oven to 170°.
Mix dry ingredients together (everything but the vegan milk). Add milk and stir until all the dry ingredients are moistened.
Heat a non-stick skillet or two briefly. Drop batter on the skillet and cook about 1 minute per side. Keep warm in the oven until all are done and/or all partakers are assembled.
Serve with raspberry sauce, maple syrup, or fresh fruit with or without soy yogurt.
Raspberry sauce:
Makes about 4 servings
Preparation about 5 minutes
Freezes well
Can be made ahead
Wash 1 ½ c. fresh raspberries. Drain well. Put in a small pan with 2 T. vegan sugar. Heat about 4 minutes, until the berries release their juice. Stir frequently at first, and then constantly.
Adapted from Ellen’s excellent website I Am Gluten Free
Nutritional information – not guaranteed to be accurate:
Per pancake if 21 are made: 65 calories/1.4 g protein/.9 g fat
Per Serving if you have 4 servings: 342 calories/7.8 g protein/4.7 g fat