Whole Grain Gluten Free Pancakes - Kidney Kitchen
Whole Grain Gluten Free Pancakes A bowl of oatmeal meets a pancake. Pops of crunch from the flax seeds, oat flavor with that favorite pancake taste.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.
Ingredients
- ¾ cup (130 grams) Bob’s Red Mill® gluten free baking mix (with xanthan)
- ¼ cup rolled oats (25 grams)
- 2 tablespoons oat bran
- 2 tablespoons flax seeds
- 1 teaspoon gluten free baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅛ teaspoon kosher salt
- 2 large eggs
- 1 cup plain coconut milk yogurt (or other nondairy yogurt)
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ cup water
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