I'm giving a favourite breakfast treat a healthy makeover with these whole wheat quinoa flour pancakes. Topped with your favourite berries and pure maple syrup they make a delicious and nutritious breakfast.
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 9-10 pancakes
Author Sweet and Savoury Pursuits
3/4cupswhole wheat pastry flour
1tbsp.light olive oil (or other light tasting oil)more for brushing skillet.
1tsp.pure vanilla extract
Combine all dry ingredients in medium-sized bowl, whisk. Set aside.
In another medium bowl whisk eggs, add buttermilk, oil and vanilla. Whisk wet ingredients together.
Add dry ingredients to wet and whisk to combine. Let batter rest for 5 minutes.
Heat a heavy non stick skillet to medium low, brush with a little oil.
Measure out 1/4 cup batter and pour batter in skillet.
Cook pancake until bubbles in the batter have burst and edges start to look dry, about 1 to 2 minutes. Flip pancake and cook until lightly browned, 1 to 2 minutes more.
Brush skillet with oil and repeat until you have used up all the batter.
Top pancakes with butter, berries of your choice and maple syrup.