This morning I decided I wanted pancakes. I tweeted out for a pancake recipe for one and gave the world all of about 0.2 seconds to respond before making my own. They’re not perfect but I thought they were so.damn.good. They’re thin and dense so I predict pancake purists who seek fat, fluffy white cakes would be appalled by my little creation. If you’re a bit more open-minded in the pancake department, you might like these. They’re made with two powerhouse whole grains–quinoa and oats–which are ground into flour using a coffee grinder. Don’t have one? Try the food processor.
Quinoa Oat Cakes
1/4 c quinoa flour
1/4 c oat flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 Tbsp ground flax + 3 Tbsp water
1/2 banana, mashed
1/2 c almond milk
1 tsp olive oil
Combine the dry ingredients. In a separate bowl, mix together flax egg, milk, banana and oil. Combine wet and dry ingredients. Spray a skillet and pour out 1/4 c sized servings for each pancake. Cook about 5 minutes on each side, flipping regularly to check doneness.
Top with nut butter, honey, dried coconut or other toppings of choice.
These were so so good. But during the cooking process I started to get a little antsy and thought they would fail so I took half the batter and divided it among 5 muffin liners to bake. So the four pancakes you see on my plate are only about half the batter. You could make a lot more.
One of my goals for this summer is to get my recipes organized into a centralized location complete with nutrition facts for those who want them. So in moving towards that goal, I give you this:
I’d say that’s a pretty nice hearty breakfast but it would’ve required eating the entire bowl of batter so you could definitely serve two. I had half and am off to a second breakfast at our farewell party at my campus job. I’ll try not to tell people I’d rather be eating these.