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.

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

Mix the dry ingredients in a medium bowl.
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.
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.
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.
Cook for about 4-5 minutes on the first side, and 1-2 minutes on the other side.
After cooking the first batch, you'll probably need to lower the heat a bit.
Continue until you're done all of the batter is done.
Serve with fresh fruits, homemade jam, almond butter, and pure maple syrup. Yum!