Healthy low-gluten mini pancakes
Serve with organic berries (berries are amongst the most sprayed, so it's important to always buy them organic or non-sprayed/wild) and fresh fruits on the side and drizzled with pure maple syrup.
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1/4
cup
buckwheat flour
-
1/4
cup
rye flour
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1/2
cup
spelt flour
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1
tsp
aluminum-free baking powder
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1/4
tsp
sea salt
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1
organic free-range egg
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1
Tbsp
high quality extra-virgin olive oil
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1
cup
organic rice milk or nut milk
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1/2
tsp
organic vanilla
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high quality olive oil and coconut oil
, for cooking
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In one large bowl, mix all the dry ingredients using a whisk.
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In another bowl, mix all the liquid ingredients with a whisk.
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Combine the wet into the dry ingredients bowl, add a bit more milk if it's too thick.
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Warm a large pan over medium heat, add some olive oil and use the 1/4 cup measuring cup to pour batter into pan.
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Cook until golden brown. Watch them carefully, they should only take 2-3 min per side.
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These will give you mini pancakes, kids and big kids will love them but they also cook quicker and are much easier to flip! ;)
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 81kcal | Fat: 2g | Cholesterol: 20mg | Sodium: 101mg | Potassium: 104mg | Carbohydrates: 11g | Fiber: 1g | Protein: 2g | Vitamin A: 30% | Calcium: 32% | Iron: 0.7%