These pancakes are an adaptation of Sue Gregg's recipe. They are delicious! They are gluten and dairy free by nature but feel free to substitute if desired.
GFCF Multigrain Blender Pancakes
2 cups almond milk, plus additional
2 tablespoons coconut oil (melted) or olive oil
1 cup buckwheat
1/4 cup brown rice
1/4 cup GF oats
1/2 cup millet
2 tablespoons ground flax seed
2 tablespoons natural sweetener (honey, maple syrup, brown rice syrup, etc)
1 tablespoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon aluminum-free baking powder
Combine almond milk, oil, and grains in blender. Blend for about three minutes or until grains are well blended. Add eggs, flax seed, sweetener, vanilla, and salt and blend for one minute to combine. Add more almond milk, as needed, to thin batter to desired consistency (about 1/2 cup or so). Add baking soda and baking powder, pulsing to combine. Pour onto 350 degree griddle and flip when tops are bubbly. For crispier edges, brush the pan with butter or coconut oil.