Healthy Multigrain Pancakes | Very Low Gluten, No Wheat, Dairy-Free, Gluten-Free Option

Can we ever have too many pancakes? 🙂  My husband certainly doesn’t seem to think so! haha A little while ago, I taught him how to make this recipe, and he’s been making it regularly ever since. It’s kind of nice on the weekend to go for a nice long run and come home to a stack of freshly made pancakes! Yum!

Some people think that eating pancakes isn’t healthy, but I believe it’s all about the ingredients used to make them. If you use cheap white flour to make them, they will be unhealthy and provide no nutrition to your body (not to mention pretty bland-tasting!), but if you use healthy whole-grain flours, with various types of grains, it suddenly becomes a healthy and nutritious breakfast for the whole family to enjoy! Whole grains not only provide you with fibers, but they also contain more nutrients, vitamins, and minerals. These grains are naturally low in gluten, or gluten-free, they are easier to digest than durum wheat. If you’d like to make it completely gluten-free, simply switch the spelt and rye flour for brown rice flour, and more buckwheat and coconut flour.

I also use healthy olive oil to cook them in, instead of unhealthy vegetable oil (that is just a name, it’s not made out of ‘vegetables’, it’s usually made out of cottonseed or soybeans, which are not healthy oils, and also typically from genetically modified crops). Don’t be afraid of olive oil, you can’t taste it after. Plus, it’ll be covered with maple syrup 😉

Very easy to make, give these a try on your next brunch! 🙂

Enjoy!

ECP xo

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Healthy Multigrain Pancakes | Very Low Gluten, No Wheat, Dairy-Free

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 2 servings

You can still eat healthy and eat pancakes, especially these healthy multigrain pancakes that will please the whole family, and good for them too.

Ingredients

• 1/3 cup spelt flour (gluten-free option: switch for brown rice flour)
• 1/3 cup rye flour (gluten-free option: switch for a mix of coconut flour and buckwheat flour)
• 1/3 cup buckwheat flour
• 1/4 cup coconut flour
• 1 tsp aluminum-free baking powder
• 1/4 tsp grey sea salt
• 1/2 tsp extra-virgin olive oil
• 2 organic free-range eggs
• 1/4 tsp pure vanilla extract
• 1 cup rice milk or nut milk

Instructions

1. Mix the dry ingredients in a medium bowl.
2. Whisk all the wet ingredients in another bowl, or I use a large measuring cup, that way it makes it easy to pour the batter in the pan.
3. I know people usually say to mix the wet into the dry, but I like to do the opposite, I find it easier to whisk everything in my big measuring cup.
4. Using a few Tbsp of high quality organic olive oil in a large pan on medium heat, simply pour some batter in the pan, I like to keep my pancakes on the small size to cook faster, around 4" in diameter, I can usually fit 3 pancakes in my large pan, but that'll depend on the size you use.
5. Cook for about 4-5 minutes on the first side, and 1-2 minutes on the other side.
6. After cooking the first batch, you'll probably need to lower the heat a bit.
7. Continue until you're done all of the batter is done.
8. Serve with fresh fruits, homemade jam, almond butter, and pure maple syrup. Yum!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 400kcal | Fat: 10g | Saturated fat: 3g | Cholesterol: 163mg | Sodium: 449mg | Potassium: 529mg | Carbohydrates: 60g | Fiber: 12g | Sugar: 8g | Protein: 15g | Vitamin A: 485% | Calcium: 289% | Iron: 3.7%