Hey there pancake lovers! Today I’ve got a recipe that will make your taste buds do a little happy dance. And the best part? These pancakes are made with whole wheat and quinoa flour, so you can feel pretty good about indulging in them. Let’s get flipping!
Whole Wheat Quinoa Flour Pancakes
Ingredients:
- 1 cup whole wheat flour
- 1 cup cooked quinoa, cooled
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp coconut sugar
- 1 cup non-dairy milk (such as almond or soy)
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp coconut oil, melted
Instructions:
- In a mixing bowl, combine the flour, quinoa, baking powder, salt, and coconut sugar.
- In a separate bowl, whisk together the milk, egg, vanilla extract, and melted coconut oil.
- Pour the wet ingredients into the dry and stir just until combined.
- Heat a non-stick frying pan over medium heat.
- Grease the pan lightly with cooking spray or a little coconut oil.
- Using a 1/4 cup measure, pour the batter onto the pan for each pancake.
- Cook until the edges start to look dry and the surface is bubbly, then flip and cook until golden brown on the other side.
- Repeat until all of the batter has been used up.
- Enjoy topped with your favorite syrup, fruit or nut butter.
Now, if you’re feeling a little more adventurous, you can try these next pancakes made with quinoa flour. Yep, you heard me right, quinoa flour. And they’re vegan too!
Vegan Quinoa Flour Pancakes
Ingredients:
- 1 cup quinoa flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 1/4 cups non-dairy milk (such as almond or soy)
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Instructions:
- In a mixing bowl, whisk together the quinoa flour, baking powder, and salt.
- In a separate bowl, whisk together the milk, maple syrup, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry and stir just until combined.
- Heat a non-stick frying pan over medium heat.
- Grease the pan lightly with cooking spray or a little coconut oil.
- Using a 1/4 cup measure, pour the batter onto the pan for each pancake.
- Cook until the edges start to look dry and the surface is bubbly, then flip and cook until golden brown on the other side.
- Repeat until all of the batter has been used up.
- Enjoy topped with your favorite syrup, fruit or nut butter.
So there you have it, two delicious pancake recipes to add to your morning routine. Happy flipping!
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