These whole-grain pancakes make a fabulous breakfast or anytime snack. Sweetened only with honey and flavored with cinnamon and vanilla, they are healthy, allergen-free, and easy-to-make. Our kids gobble them up.
Pancakes freeze easily and warm up in the toaster, so make some extra for that quick meal. We top them with fruit, honey, unsweetened applesauce, or organic agave syrup.
Serves: Makes 10-12 Pancakes
Prep Time: About 20 minutes
Credits: This recipe was inspired by momables.com.
* We grind these flours fresh in a Vitamix with a dry attachment, but you can also use pre-ground flours (these store great in the fridge) or substitute 1 cup gluten-free all-purpose flour for the rice, oats, and corn starch.
** You can also use maple or agave syrup as a non-cane sugar sweetener.
Having the pancake "mix" of dry ingredients made up ahead of time makes these even faster to prepare. Experiment with flavors by adjusting the cinnamon, vanilla, and sweetener.
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