Making food a little healthier is what I love to do. These pancakes have oat and teff flour in them. Oat flour is high in fiber and iron. Teff flour is a complete protein and is high in fiber and calcium. There are lots of healthy whole grain flours and it's good to eat a variety of whole grain. There is also no dairy in these. I like using a variety of nondairy milks like cashew, almond and my new favorite for gluten free cooking, Ripple Milk. While I still do some organic dairy I do feel it's best to limit dairy due to it's high sugar content and the hormones/antibiotics etc. that are in regular milk. These pancakes were experimented with many times and these finally got 5 thumbs up from the kids and husband.
Gluten Free Pancakes-Healthy and Whole Grain
Ingredients
- 1 cup All-Purpose Gluten Free Flour ( I use Bob's Red Mill 1:1 Baking Flour)
- 1/2 cup Gluten Free Oat Flour
- 1/4 cup Teff Flour
- 1/4 tsp Sea Salt
- 1 Tbs Aluminum Free baking Powder
- 1 Tbs Protein Powder (I use Bullet Proof Collagen Protein-unflavored)
- 2 Tbs Maple Syrup
- 2 Eggs
- 2 Tbs Oil (I use avocado oil)
- 1 1/4 cups Unsweetened Almond Milk
Instructions
1. Add all dry ingredients to a large mixing bowl. Stir to combine.2. Make a well in the center of the dry ingredients and add eggs. oil, and maple syrup. Beat until well combined.3. Add almond milk and stir to combine. 4. Grease and heat a large skillet or griddle to medium heat. Using a scoop or 1/3 cup measuring cup, pour pancake batter onto skillet or griddle. Cook until light to medium brown on both sides.4. Serve with nut butters, fruit, applesauce, or yogurt for a complete meal. I try to avoid syrup as much as possible or use very little.
Details
Prep time: Cook time: Total time: Yield: 10-12 medium pancakes