Whole Grain Pancakes

I was in the mood for some pancakes the other night, when I discovered I did not have all the ingredients.  I already had some of this gluten-free flour blend made up, but it wasn’t quite enough to make pancakes.  My WonderMill came to the rescue!  I looked around in my pantry and found a little bit of quinoa that I ground up into quinoa flour.

After a little mixing and matching, I ended up with the following recipe, which turned out perfectly!  These protein-packed pancakes were very filling without being too dense.

Whole Grain Pancakes

 

Serves: 6

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Ingredients

• 2 cups gluten free flour blend from the link above
• 2 cups freshly ground quinoa flour
• 4 Tbsp. brown sugar
• 4 tsp. baking powder
• 4 tsp. cinnamon
• 3 cups milk
• 4 Tbsp. expeller-pressed coconut oil, melted
• 2 tsp. vanilla extract
• 4 eggs

Instructions

1. In a large bowl, mix together dry ingredients.
2. In a separate bowl, whisk together milk, oil, vanilla, and eggs.
3. Pour wet ingredients into dry ingredients and mix until combined.
4. Heat a griddle over medium heat.
5. Add batter to griddle and cook until small bubbles form on the surface of the pancakes.
6. Turn pancakes over and cook for an additional 1-2 minutes.

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