Sep 19 2013I love brunch! I can’t think of a meal I look forward to more. While I usually opt for more savoury morning options, I do admit that pancakes are a huge guilty pleasure of mine. Always on the lookout to update this starchy classic in favour or a more nutrient dense (but still delicious) option I stumbled upon this mouthwateringly great recipe. Serve with fresh fruit, yogurt, maple syrup or even plain straight from the pan – I bet you won’t be able to eat just one!
Ingredients (makes 7-8 pancakes)
1 cup quinoa flour (optional to toast quinoa in a non-stick skillet over medium-low heat just till it starts to brown and smoke a little. I usually skip this step, but some people find it gives the flour a sweeter taste)
2 tablespoons sugar (I’m pretty sweet on unrefined coconut sugar at the moment)
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup milk (cow’s, almond, coconute)
1 large egg
1 tablespoon oil of your choice or melted butter (yum!)
1 tablespoon vanilla extract
- In a large bowl, stir together the quinoa flour, dextrose, baking powder, cinnamon and salt. In a small bowl, whisk together the milk, egg, oil and vanilla. Add the milk mixture to the flour mixture and stir well. Batter should be creamy and smooth (not thick and puffy). If not, add a little bit more milk.
- Heat a griddle to 375 degrees F or a large nonstick skillet over medium-low heat. Add a small amount of oil. For each pancake pour a 1/4 cup of batter onto griddle. Flip when bubbles break on the surface. Cook until golden brown on the other side. Repeat with remaining batches, Serve!