Gluten Free Superfood Pancakes Recipe

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Ingredients:

Serving

3/4 cup rice flour
1/3 cup millet flour
2/3 cup brown rice flour
2/3 cup sorghum flour
1/3 cup soy flour
1/4 cup tapioca starch
2 tsp baking soda
2 tsp cream of tartar
1 tbsp ground flax seed
1 tbsp maca, powder
1/2 tsp sea salt
1/4 tsp nutmeg
1/2 tsp guar gum
1 tsp raw sugar
5 (1 g) packets stevia
1 cup dried blueberries

Directions:

Whisk all ingredients together. Store in an airtight container in the pantry up to 4 months.
To make your Gluten Free Blueberry Pancakes you need:.
2/3 cup milk or non-dairy milk.
1 egg.
1 tbsp canola oil or melted butter.
1 cup Gluten Free Blueberry Pancake Mix.
In a bowl, whisk together the milk, egg and oil until well blended.
Add the Gluten Free Blueberry Pancake Mix and whisk until well blended.
And smooth.
Let stand for 10 minutes.
Cook on a greased preheated, griddle, flipping halfway through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	407.8 Kcal (1707 kJ)
Calories from fat	36.73 Kcal
		% Daily Value*
Total Fat	4.08g	6%
Sodium	807.27mg	34%
Potassium	428.19mg	9%
Total Carbs	83.06g	28%
Sugars	15.11g	60%
Dietary Fiber	5.01g	20%
Protein	8.58g	17%
Vitamin C	1.3mg	2%
Iron	2.2mg	12%
Calcium	44.1mg	4%

Amount Per 100 g
Calories	336.54 Kcal (1409 kJ)
Calories from fat	30.31 Kcal
		% Daily Value*
Total Fat	3.37g	6%
Sodium	666.2mg	34%
Potassium	353.36mg	9%
Total Carbs	68.55g	28%
Sugars	12.47g	60%
Dietary Fiber	4.13g	20%
Protein	7.08g	17%
Vitamin C	1.1mg	2%
Iron	1.8mg	12%
Calcium	36.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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