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.
1tbsp.light olive oil (or other light tasting oil)more for brushing skillet.
1tsp.pure vanilla extract
Combine all dry ingredients in a medium-sized bowl and whisk. Set aside.
In a second medium-sized bowl whisk eggs together, add buttermilk, oil and vanilla. Whisk the wet ingredients together.
Add the dry ingredients to the wet and whisk to combine. Let the batter rest for 5 minutes.
Heat a heavy non-stick skillet to low-medium, brush with a little oil.
Measure out 1/4 cup batter and pour batter in skillet.
Cook pancake until bubbles on the surface of the batter have burst and edges start to look dry, about 1 to 2 minutes. Flip pancake and cook until golden, 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.
Make your own quinoa flour by grinding raw quinoa in a spice/coffee grinder until it is the consistency of a fine powder. You can also toast the quinoa in a dry skillet until golden before grinding. This gives the quinoa a toasted nutty flavour. Just make sure to let the quinoa cool before grinding.