Low Carb Multigrain Pancakes

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Low carb multigrain pancakes are light and fluffy with a kiss of sweetness. Make these tasty pancakes for your entire family to enjoy.

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1/4 cup buckwheat

1/4 cup flaxseed meal

1 cup almond flour

1/8 cup vanilla whey protein powder

1/3 cup certified gluten free oats

1/8 cup coconut flour

2 tablespoons brown sweetener

2 teaspoons baking powder

3/4 cup whole milk

1/4 cup water

1/3 cup sour cream

2 large eggs

1 teaspoon vanilla

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Combine all of the dry ingredients together in a medium to large bowl and stir.

In a liquid measuring cup measure the water and milk and heat until it is lukewarm.

In a separate bowl, whisk the sour cream, vanilla, and eggs together, then incorporate the milk mixture.

Add the milk mixture to the dry ingredients, mix well and allow to set for five minutes.

Add additional milk if the batter is not desired consistency.

Heat a flat griddle or skillet over medium heat. Butter or oil as needed.

Pour or spoon out batter and cook until each side is browned well.

Add butter your skillet or griddle before each addition of batter.