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