One of the easiest recipes to make gluten-free is multi-grain pancakes. Did you know most grains are naturally gluten-free? That means there are many to choose from and different combinations work out great! You don’t have to add any additional binders like xanthum gum or guar gum because the eggs, bananas, flax seeds, and psyllium husks act as the perfect natural binders. These have become a favorite with our friends. Even those without gluten sensitivities give them rave reviews. These pancakes have a very delicately sweet taste even without adding any sweeteners into the batter, because of grains like millet and corn. They are also a great combination of powerhouse good-for-you grains.
- 2 eggs
- 2 ripe bananas
- 1½ cups plain whole milk yogurt
- 1 teaspoon vanilla extract
- 9 ounces or 2 cups Gluten-Free flour (See Notes)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon ground flax seeds
- 1 Tablespoon Psyllium Husks
- 1 Tablespoon Hemp Seeds
- Combine all dry ingredients: flour, baking soda, salt, ground flax seeds, psyllium husks, and hemp seeds. Set aside.
- Combine all wet ingredients: eggs, bananas, yogurt. Mash bananas with a fork or use a stick blender to blend all wet ingredients.
- Heat a large skillet
on medium heat, add a tablespoon of oil. - Combine the wet ingredients with the dry. Use an ice cream scoop or a large spoon to drop the batter onto the hot skillet. Cover with a lid. Fry about 1-2 minutes, then flip the pancakes over and fry an additional minute. After each
panful of pancakes add more oil as needed.
* Any combination of grains: oats, millet, buckwheat, amaranth, sorghum, corn, rice. My favorite combo, all of the above about 1-1.5 ounce each.
Photo Step-By-Step
Combine all dry ingredients: flour, baking soda, salt, ground flax seeds, psyllium husks, and hemp seeds. Set aside.
Combine all wet ingredients: eggs, bananas, yogurt. Mash bananas with a fork or use a stick blender to blend all wet ingredients. Combine the wet ingredients with the dry. Heat a large skillet over medium heat, add a tablespoon of oil.
Use an ice cream scoop or a large spoon to drop the batter onto the hot skillet. Cover with a lid. Fry about 1-2 minutes, then flip the pancakes over and fry an additional minute. After each panful of pancakes add more oil as needed.
Reheating & Storage
Made too many pancakes to eat in one sitting? No problem! Sometimes I will intentionally make a batch of these on the weekend in order to have a healthy, quick breakfast throughout the week. These will last perfectly well stored covered in the refrigerator and one of our family’s favorite reheating option is to use a toaster. Its quick, kid-friendly (my boys can do that themselves) and the pancakes come out warm and slightly crispy, ready for your favorite toppings.
This recipe is great. My kids love pancakes. I served them with whip cream, strawberries and homemade syrup. Sometimes I am adding walnuts or chocolate chips. We like it for breakfast as well as for dinner. Thank you!
That’s great! My kids can eat pancakes for pretty much any meal and knowing that you are using wholesome ingredients can make pancakes a great snack any time of day.