Multigrain Baby Cakes Pancakes
Ingredients
- 1 cup whole wheat flour
- 3/4 cup Bob's Red Mill 11 grain
- 3 tablespoons pure maple syrup
- 2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups oat milk
- 1 tablespoon apple cider vinegar
- 3 tablespoons avocado oil
- 1 teaspoon vanilla
- 2 tablespoons golden flax
- 4 tablespoons water
Preparation
In a small bowl, whisk the flax and water together. Set aside.
In a measuring cup, mix the milk and vinegar. Let sit for 5 minutes.
In a large bowl, whisk together the dry ingredients.
Whisk the vanilla and oil into the milk.
Pour the liquid mixture into the dry ingredients and fold to combine.
Before it is completely mixed, fold in the soaked flax.
Fold until no dry clumps remain.
Measure out 1/4 cup batter onto a hot skillet or 1 teaspoon for baby cakes. I skip oiling the griddle as long as it's non-stick.
Notes
Makes roughly 8 medium pancakes or a lot of teeny ones.
Flours can be substituted with a 1:1 gluten-free option.
Pancake ingredients are cost-effective and shelf-stable for a long time.
