Monday night pancakes! with sausage left over from Sunday brunch, last night we enjoyed a bit of barbecued salmon with couscous and green beans.  This is another great quinoa recipe borrowed from Quinoa 365 by Patricia Green and Carolyn Hemming, and I have to admit I preferred mine with a bit of honey instead of maple syrup.  Enjoy!

Quinoa, Flax (and Blueberry) Pancakes

2 1/2 c. quinoa flour

1/2 c. ground flax

1/4 c. sugar

2 T. baking powder

1 t. salt

2 1/2 c. milk

2 eggs

2 T. canola oil

1 t. vanilla

blueberries (optional)

In a large bowl, whisk together the flour, flax, sugar, baking powder and salt and in a medium bowl whisk together the 4 remaining wet ingredients.  Pour the wet ingredients into the dry mix and whisk until combined and smooth.

Cook the pancakes as you would, a hot pan, a bit of oil, 1/4 cup of batter per pancake, and if you’re using the blueberries, sprinkle them onto the pancakes as soon as you pour the batter into the pan – keep in mind that they will be fluffier if they’re only flipped once.  Keep the cooked pancakes warm in the oven until all are cooked and then stack, decorate and chow through them as you desire – I’m always shocked at how many pancakes can fit into a little body, and the girls slept really well afterwards.

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