Anyway today for lunch I had a hankering for pancakes. I usually use my "Perfected Pancakes" recipe, with some variation. If I have cooked quinoa, that is my go to healthifier. Sometimes I put in some oatmeal. It's always good, no matter what.
Today I wanted to try something new. It was sooooo good! Crispy crust, nutty flavour. And healthy. This reipe makes about 4 six inch p1ancakes, good for me and Wyatt for lunch. If making for the whole family I would double it!
1/4 cup ground quinoa
1/4 cup ground oatmeal (I used quick oats but any kind should work, with a little extra soaking time for raw)
1/4 cup ground almonds
1/4 cup garbanzo bean flour
1 tbs baking powder
1 tbs sugar
1 tbs tapioca starch
1/2 tsp xantham gum
1/2 cup water
1/2 cup soy milk
1 tbs oil
Blueberries or other extras
Heat a pan (I use my cast iron for everything, but if I'm making a big batch of pancakes I use my griddle) to low medium heat. Never high!!! I used coconut oil to grease the pan.
Wisk dry ingredients, then add wet. I let it sit for maybe 5 minutes after I stirred it, to allow it to thicken. It didn't get bubbly like wheat flour batter does, but it thickens a bit. I threw in a couple handfuls of blueberries too.
Pour some batter into the pan or onto the griddle. I did about 1/2 cup at a time as I wasn't sure how sturdy they would be to flip. I am sure larger would be fine, they held up very well.
Allow to sit without touching until edges are dry, several minutes. Again, they don't bubble like wheat pancakes. Flip once. If you want to be sure it is cooked through you can peak inside by making a small slit. If it is dry, it's done. If its gooey, it's not done.
You want to do the majority of the cooking before the flip. The second side takes much less time.
Serve with maple syrup, fruit, cashew cream or whatever your heart's desire.
