Gluten-Free Multigrain Pancakes Recipe Recipe

Name: Gluten-Free Multigrain Pancakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (4 ounces) gluten-free corn flour; 1/2 cup (1 3/4 ounces) gluten-free oat flour; 1/2 cup (2 ounces) sorghum flour; 1/4 cup (2 ounces) granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon xanthan gum; 2 large eggs; 1 cup milk; 1/4 cup vegetable oil, plus additional for griddle; 1 teaspoon vanilla extract; 1 cup blueberries, washed and dried (optional); 1/4 cup chocolate chips (optional); Butter, for serving; Maple syrup, for serving

Servings: persons

1 cup (4 ounces) gluten-free corn flour
1/2 cup (1 3/4 ounces) gluten-free oat flour
1/2 cup (2 ounces) sorghum flour
1/4 cup (2 ounces) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
2 large eggs
1 cup milk
1/4 cup vegetable oil, plus additional for griddle
1 teaspoon vanilla extract
1 cup blueberries, washed and dried (optional)
1/4 cup chocolate chips (optional)
Butter, for serving
Maple syrup, for serving

1
Whisk together corn flour, oat flour, sorghum flour, granulated sugar, baking powder, salt, and xanthan gum in medium bowl. Add eggs, milk, vegetable oil, and vanilla extract Whisk until smooth.
2
Lightly oil flat non-stick griddle pan. Heat griddle over medium-high heat until oil shimmers but does not smoke. Drop batter, approximately 1/4 cup, onto griddle. Batter should sizzle as it hits the pan.If desired sprinkle blueberries and chocolate chips evenly over each pancake.
3
Cook until edges of pancakes set and small bubbles appear all over the surface, approximately 3 minutes. Flip pancakes and cook until set, about one minute. Serve with butter and syrup, if desired. Repeat with remaining batter.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup (4 ounces) gluten-free corn flour, 1/2 cup (1 3/4 ounces) gluten-free oat flour, 1/2 cup (2 ounces) sorghum flour, 1/4 cup (2 ounces) granulated sugar, and more.

Yes, Gluten-Free Multigrain Pancakes Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Multigrain Pancakes Recipe

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