Pancake with Quinoa Flour
I bought a packet of quinoa flour a couple of weeks ago. I thought I ought to try to increase the nutritional value of common food we make, esp breakfast dishes. Adapting from the last pancake recipe I used, this version makes a lovely fluffy pancake. However, it has a fairly strong quinoa taste. I think it is lighter than the recipe using ricotta cheese, so I'll stick to using yogurt in the future.
Whisk together:
1 cup Flour (hard wheat or whole wheat)
1/2 cup quinoa flour
3 tbs sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 tbs almond meal (if you don't have this handy, just leave it out and increase butter to 3 tbs)
Whisk together in another bowl:
1 cup plain natural yogurt
3/4 cup milk (heat up to either warm or room temperature)
2 tbs unsalted butter, melted
2 large eggs
1/2 to 1 tsp vanilla
Add the wet ingredients to the dry ingredients and whisk gently until just mixed. Don't overmix. Cook over griddle or on nonstick pan. Add a small pat of butter (if you wish) on the pan for each pancake. Serve with slices of lemon, maple syrup and butter.
Whisk together:
1 cup Flour (hard wheat or whole wheat)
1/2 cup quinoa flour
3 tbs sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 tbs almond meal (if you don't have this handy, just leave it out and increase butter to 3 tbs)
Whisk together in another bowl:
1 cup plain natural yogurt
3/4 cup milk (heat up to either warm or room temperature)
2 tbs unsalted butter, melted
2 large eggs
1/2 to 1 tsp vanilla
Add the wet ingredients to the dry ingredients and whisk gently until just mixed. Don't overmix. Cook over griddle or on nonstick pan. Add a small pat of butter (if you wish) on the pan for each pancake. Serve with slices of lemon, maple syrup and butter.
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